Recipes

Salmon

Slow Roasted Salmon with Citrus Olive Relish

This is a mostly hands-off dinner that’s sure to impress.

Salmon

Smoked Salmon Eggs Benedict with Caper Butter Hollandaise

Eggs Benedict is a brunch treat on its own, but we added a hollandaise sauce made with caper-infused butter, smoked salmon, and brown butter-fried capers to make it even more decadent. When making the sauce, make sure the butter is warm, and drizzle it in slowly — if you go too fast, the sauce could separate or the egg yolks could curdle. Watch the bowl's temperature as well, since the eggs can scramble if it gets too hot. Fresh, peppery arugula perfectly balances the rich salmon and hollandaise. Piled onto toasted English muffins with poached eggs, fresh chives, and crispy capers, it makes an impressive (and tasty) breakfast.

Chicken

Smoky Stuffed Chicken with Serrano Ham and Olives

For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the meat from the bone at the narrow part where the ribs are, scraping the knife against the bone to waste as little meat as possible. While bones keep chicken moist, two other factors are more important for juicy chicken: keeping the skin on and not overcooking. Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices.

Chicken

Chicken and Shrimp Laksa

Top Chef winner Buddha Lo shares this family recipe for Chicken and Shrimp Laksa, a refreshing and brothy noodle dish popular throughout Southeast Asia. Lo's homemade laksa paste — made with fresh lemongrass, pungent shrimp paste, and nutty peanuts — forms the base of this fragrant noodle dish, while coconut cream adds a velvety mouthfeel to the aromatic broth. Top it with poached shrimp and chicken, fresh herbs, and fried shallots, and slurp with joy.

Salmon

Ginger Salmon and Rice Soup

A quick-to-make meal-in-a-bowl, this soup is inspired by similar one-dish wonders popular in China, Thailand, and Japan.

Salmon

Salmon in Tomato Olive Sauce

Chef Way: Dionicio Jimenez serves his luscious salmon in a tomato sauce spiked with olives, capers and pickled jalapeños. The accompaniment: Mexican rice flavored with carrots, green beans and corn. Easy Way: Skip the Mexican rice; the sauce for the salmon is so delicious, it's perfect spooned over yellow rice.

Salmon

Roast Salmon with Lemony Basil Sauce

No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Café in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender—she even makes extra to drizzle over canned sardines for lunch the next day.

Salmon

Spicy Salmon Tartare with Cabbage Green Beans and Herbs

Bryant Ng reinterprets the spicy Thai meat salad called larb with raw sushi-grade salmon. The result is light, bright and fiery, with heat from two kinds of chile: dried red and fresh Thai.

Salmon

Roasted Salmon with Tomato Jam

Chef Way Pino Maffeo's noodle salad gets flavor from dried shrimp and a tomato jam made with fresh tomatoes and Thai chiles.Easy Way Asian fish sauce replaces dried shrimp; the tomato jam is a quick combo of canned tomatoes, vinegar and sugar.

Salmon

Roasted Side of Salmon

Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of seafood great.

Food