18 ways with wild salmon
Special enough for company, quick enough for weeknights
This recipe uses the easy technique of oven-poaching fish in a foil pouch (you’ll need wide, heavy-duty foil). The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with torn fennel fronds, carrot tops, or chervil.
Kris Tominaga serves this dramatic salad at Cadet restaurant in Santa Monica. Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon. In winter, frozen sockeye salmon is an excellent choice.
You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.
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Recipe: Double Salmon Burgers
Recipe: Grilled-Salmon Salad