You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
A salmon ceviche done in the style of ceviche Chileno. Salmon is widely farmed in Chile and this ceviche is inspired by their way of making it.
Invented in the Mexican state of Sinaloa, tacos gobernador, “governor’s tacos,” are popular all over the Pacific coast of Mexico.
A salmon cakes recipe that mimics a traditional Chesapeake crab cake, only using salmon. I top these with a little horseradish cream.
Flounder, fluke or sole coated in breadcrumbs and fried, served with homemade tartar sauce and homemade fries.
Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
Tuna crudo is basically Italian sashimi. Thin slices of raw tuna, dressed with really good olive oil, lemon, flaky salt and capers.