My Cook: Salmon and Asparagus Orecchiette

June 3, 2019

Serves 2

Active Time: 10 minutes

Total Time: 1.5 hour

While salmon and asparagus are the stars of this dish there’s a secret ingredient that steals the show. Crème fraîche is the richer, thicker, French cousin of sour cream and it single-handedly takes this dish to a whole new level. Crème fraîche is not quite as tangy as sour cream, but still has a little pucker that works well with the lemon and complements the mellow flavor of the dill. The..

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My Cook: Salmon with Lentils and Green Beans

May 1, 2019

Serves 2

Active Time: 15 minutes

Total Time: 1 hr, 40 minutes

This simple and light dinner is a great meal for early summer nights when it starts getting warm enough to enjoy your dinner al fresco. Perfectly cooked salmon fillets top a warm lentil and green bean salad that’s tossed with a bright vinaigrette seasoned with dijon mustard for a little spiciness and fresh dill, which is a classic herb for pairing with seafood. Let the lentils soak up..

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My Cook: Kerala Fish Curry

April 12, 2019

 

Serves 4

Prep Time: 10 minutes

Total Cook Time: 2 hours

Kerala is a state in the southwestern portion of India known for its spice trade, which dates back thousands of years. Located on the coast, Kerala’s cuisine is also rich in seafood. Our recipe for Kerala fish curry exemplifies these two facets of Kerala: its historic spice trade and its seafood-rich cuisine. An aromatic blend of onion, garlic, and serrano chili provides the backbone..

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My Cook: Halibut with Cilantro-Lime Butter

April 5, 2019

Serves 2

Active Time: 15 minutes

Total Time: 2 hours

Halibut is a giant flatfish (the largest one ever recorded weighed over 500 pounds and was 8 feet in length) with a delicate flavor and low-fat content. With such a lean fish we wanted to pair it with a rich compound butter packed with cilantro, lime zest, serrano chile, and ground coriander for a zesty, bright, and aromatic finish. Be sure to take the butter out of the refrigerator before..

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My Cook: Shrimp Satay

February 20, 2019

 

Peanut plants thrive in the hot climate of Southeast Asia, where ground peanut sauces have become a staple in the cuisine. Peanuts were first introduced to the region by the Spanish who brought them over from Mexico. The smooth richness of peanuts works perfectly with the bright tangy flavors of fresh lime, garlic, and sriracha. A dash of fish sauce adds a characteristic funkiness, but if fish sauce is hard to find soy sauce will add a..

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My Cook: Pecan Crusted Salmon

January 14, 2019

The beauty of this dish is in its simplicity. There aren’t that many ingredients, but they all compliment each other so well that it just works. Plain and simple. The salmon is perfectly cooked for maximum tenderness and then topped with a pecan and butter crust that pairs with the richness of the fish. The green beans are steamed and then broiled with lemon and olive oil for a bright contrast, and then the barley adds some chewiness and ties..

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My Cook: Togarashi Salmon with Broccoli, Brown Rice, and Cucumbers

November 29, 2018

Togarashi, also referred to as Japanese 7 spice, is a spice blend that features 7 ingredients. Togarashi typically contains two types of chili flakes, orange peel, sesame seeds, hemp seeds, ginger, and nori (seaweed). The sesame seeds add texture, and the orange peel and nori add additional depth of flavor not usually found in pepper flakes. Broiling the Togarashi on the salmon after it has been cooked sous vide is a great way to add flavor and..

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