A Nordic take on salmon soup. Chunks of salmon or trout, served with potatoes, cream, dill and, if you have it, whey.
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
Hauling commercial hand trolling gear on my friend’s boat gave me a whiff of days past as a deckhand. Hard work felt good. So did catching fish.
Salmon with avocado salsa. This is chinook salmon, California style. Simple. Easy. Fresh.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
Deviled eggs are one of those foods I have a hard time controlling myself with. I’ve been known to eat a dozen at a sitting, and even though I know I’ll feel ill afterwards, I can’t stop eating them. These deviled eggs, made with smoked salmon, are especially good.
Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s made by grilling everything but the main fillets, then stripping the meat for this salad. Thrifty, and awesome.
If you’ve never paired salmon with cucumbers, you are missing out. It’s a surprisingly natural combination, and since both are in season now, I thought I’d put them together in a pretty little date-night dish.