Even though transplants and visitors to Atlanta complain constantly about the Southern humidity and heat, my favorite memories as a kid are still from summertime in Georgia—from climbing rocks in backyard creeks and swimming in Lake Allatoona to walking through the dancing fountains in Centennial Olympic Park and, yes, sipping sweet iced tea on the porch. After camping out in Seward, Alaska, with a dear friend and colleague, I learned firsthand about sustainable fisheries—and got a taste of wild Alaskan salmon. I was hooked.
This recipe was inspired by my love of salmon and the hot weather of a Southern summer that calls out for cool comfort food. The smoked salmon is chilled, with refreshingly cold basil, mint, cucumber, and green onion added to the roll along with the noodles.
Smoked fish is a multi-step, multi-day process, but it’s not difficult to do. All you do is brine the filet (like you would a turkey, but for shorter), let it dry in the refrigerator, then bake it at a low temperature with some smoldering wood chips. After you’ve smoked the fish, enjoy it any way you like, or go on to make my creamy Smoked Fish Dip.
GLUTEN FREE, DAIRY FREE, PESCATARIAN
You get a double dose of harissa spices in this super-easy party dish, which uses both ground harissa spices and liquid harissa. Despite all that bold seasoning, this isn’t overwhelmingly fiery, as the fatty fish has a mellowing effect. It makes a striking centerpiece for a buffet table and is a lot more interesting than the typical poached salmon with dill sauce. Watch it win over those who claim they don’t like fish! Should there be leftovers, they are excellent in a grain bowl, which is how we serve it at our Industry City café.
Cooking your fish in a parcel is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavors. Try using curry leaves, tomatoes and garlic or soy, chili and a little Shaoxing wine as alternatives.
Choo chee is the Thai phrase that describes the sound of sizzling, like the noise you hear when you order a plate of fajitas. I’ve always had a soft spot for choo chee curry -instead of being a soupy curry, it’s a thick, creamy sauce that is simmered in the pan until it pops and sizzles and is then poured over any kind of seafood (baked salmon is my favorite). As a bonus, you can make the whole dish using one pan.
“Growing up, I watched Shin Chūka Ichiban!, an anime about a kid battling cooks in China,” recalls Chef Lucas Sin of Junzi. “In one episode he coats rice in egg yolks before stir-frying. I was like, WOW. Golden fried rice comes from Chinese imperial cuisine, which sounds fancy but is home-cook-friendly. Take leftover rice, stir into yolks, and throw in whatever you want—it’s adaptable. The yolks separate each grain into a capsule of flavor, so you get superb fried rice. That generational knowledge is legit.”
These skewers are quick and easy to prepare and a winner with all when served. Allow one skewer as a starter, or one or two for a main, bulked out with some rice and a green salad.
Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious
This recipe starts with an easy, make-ahead paste of ginger, garlic and cilantro. Marinate the salmon in it a few hours ahead, then bake it in the oven with a quick last minute run under the broiler to sear it to golden brown.