Viewing entries tagged
salmon
Poke is diced raw fish served either as an appetizer or as a main course. It is one of the main dishes of Native Hawaiian cuisine! We have given our Verlasso poke an update! Serving it with black forbidden rice and pickled cabbage! The hot rice with the cold poke is an amazing combination of temperature and flavor.
These delicious kebabs have a bit of a Spanish flair with the smoked paprika glaze and cumin crème fraîche dipping sauce. Marinated cherry tomatoes give them extra flavor and color, and they help in the cooking, too. Just as the tomatoes blister on the grill, the salmon is cooked through. Serve over a bed of greens and pass the dipping sauce separately.
This recipe is great for any party! It is simple and bright adding flair to any party. Make this amazing Verlasso salmon tartare in advance and have it ready to serve when your guests arrive.
We are extremely excited to be participating in our first Food and Wine Classic in Aspen. The following dish was a collaboration with our two amazing partners for the Classic- Two-time James Beard award winning Chef John Ash and Chef Miles Angelo from the Caribou Club!
In this recipe, there is no need to marinate for a day or two as you would for ordinary gravlax but cure it for just a few minutes and then top with a lemon and herb vinaigrette.
I love the combination of hot chiles with berries. No matter how you pair them, they always go well with salmon...
This dish is a delicious way to incorporate sautéed salmon into breakfast, lunch or dinner. Look for a crusty loaf of sourdough to provide a base for this recipe.
