Salmon

Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.

Normally I like to pan-sear or broil salmon, but a lot of my clients have asked for a different way to approach fish. Poaching salmon is the answer. It’s a great way to enjoy a fillet without having to endure a lot of cooking smells. Most people associate poaching with eggs, and the concept is the same here. By briefly dunking the fillet in a simmering liquid, it quickly becomes moist and tender. Poaching isn’t boiling, and thank goodness, because that kind of long immersion is a sure way to give fish the consistency of a hockey puck. Here, the poaching liquid is Magic Mineral Broth, which infuses the salmon with even more nutrients—and more yum. Moroccan Pesto is a snazzy topping for this dish, but the possibilities are endless. See the variations below for a few more suggestions.

All salmon are not created equal. This recipe features wild Alaskan sockeye. It’s the “wild” part that’s really important. Wild salmon are far higher in omega-3s than their farm-raised brethren, and omega-3s have been linked to a whole host of cancer-fighting benefits. The nice thing is, you don’t have to go fishing or even handle a salmon fillet to make this dish; there are great brands of wild sockeye that come in cans (see Resources). That said, of course you can also make this with an equal amount of leftover home-cooked salmon. Either way, this salad is easy to prepare: All it takes is a quick stir with a few choice ingredients, and there you go—a nice, filling dish that’s rich in protein, yummy, and versatile. Serve it in a pita, wrap it in a tortilla, or mound it atop salad greens.

My kids love the sweet and spicy flavors of this meal. The pork together with the potatoes, carrots, and green beans offers a kid-friendly, well-rounded dinner loaded with nutrients and low in fat. Look for boneless center-cut pork loin, 1/2 inch thick. Or substitute a turkey tenderloin, a salmon fillet, or even chicken for the pork.

The avocados in this recipe offer a cool, smooth counterpart to the spiciness of the fish and the rice. Even though they have been cooked with the rest of the meal, they maintain their shape and flavor delightfully. If you have space in your Dutch oven, try adding a handful of snow peas and sliced shiitake mushrooms to round out this Asian-inspired meal. While using plain water will result in a wonderful meal, you can add more depth of flavor by substituting broth. The rice will completely absorb the liquid during cooking, and in the process the fish will take on a delicate, poached texture that is a treat to eat. If you live in a dry climate, you may want to add an extra 2 tablespoons of water.

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapeños work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard. For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.

One of my friends once owned a place that served delectable organic small plates in a funky part of town. I had a melt-in-your-mouth soy-miso monkfish that was just to die for. I’ve tried to re-create the experience here. Because monkfish can be hard to find, I use flounder to make this at home, but feel free to use sole, tilapia, salmon, or any fish. For that matter, this would be delicious with chicken or pork tenderloin as well. To make the dish spicier, double or triple the amount of black bean sauce. You can usually find black bean and garlic sauce in the Asian section of the grocery store.

There is a big difference between farm-raised and wild salmon in taste, price, and environmental impact. Some salmon farms feed their fish antibiotics and antiparasitic medications, and even dye the salmon pink. It is always worth investigating the production methods of the food you eat so that you can make informed decisions about what goes in your body and what industries to support with your food dollars. Italian roasted red peppers are sold by the jar and often packed in olive oil. Look for them in specialty delis and better grocery stores.

If you don’t have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don’t like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.

This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.

When my husband and I were in Hong Kong on what would turn out to be our engagement trip, we became devotees of a local diner that served this ketchup-based sauce over almost anything. We Americans tend to recoil at the thought of serving the lowly condiment ketchup with anything besides hamburgers and French fries. In this recipe, ketchup is used as a subtle accent, so for the best and freshest flavor, choose a high-quality organic ketchup. This Glorious One-Pot Meal is fabulous with a fillet of salmon or tuna, but you can use chicken or beef instead. It’s hard to resist this mouthwatering sauce. Substitute any vegetables you wish; just try to provide a rainbow of green, red, and yellow vegetables to maximize nutritional value.

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don’t be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

This is a great light summer meal! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.

Vary this meal and go Italian instead with sun-dried tomato and garlic in olive oil instead of the peanut oil mixture. Or use any other type of flavored oil in this recipe.

Salmon is something so healthy that we just had to put mayonnaise on it. The lemon mayo gives it a great zesty flavor and oomph—it keeps the fish moist, too. Our lettuce and cucumber salad is a perfect match for this light dish.

I concocted these pancakes one night when I happened to have an ear of corn left over and a small piece of salmon I’d cooked the night before. It turned out to be a lovely, natural marriage of flavor

Salmon is probably the fish that Americans cook most often. It is readily available, quick to prepare, and can be dressed in many different ways. I always buy a bigger portion than I need, so I have some for the next day. I find searing the fillet in a hot skillet on both sides, and then letting it finish in the oven briefly, is a good way to keep the salmon tasty on the outside and moist inside.

We actually got this brilliant idea from our World’s Greatest Chicken Pot Pie recipe (page 48), borrowing some of its staple flavors to create an entirely new dish. The mild flavors of the tarragon and white wine sauce complement the leek mixture in this new creation. Baking the salmon en croute keeps the fish moist and seals in its natural flavors. When you find a flavor combination you love, experiment and find new ways to make it work for you!

To be honest, I didn’t used to care for salmon. I tried a number of different methods of cooking it and none had ever worked for me. Then, finally, I asked my friend Mario Lopez for advice, and he responded with two words: “honey glaze.” That was it! Honey cuts the richness that I used to find overpowering while underscoring the salmon’s own sweetness. Baking the fish in paper packages, called en papillote in French, allows thicker cuts to cook all the way through without getting dry, and (better yet) keeps the mess to a minimum. Plus, it’s fun to open them at the table—just be careful not to get burned by the steam! Serve with Garlic Green Beans (page 141) or a green salad.