Salmon rillettes have been welcoming guests to Le Bernardin for many years. More than a canapé, they’re a convivial offering that invites guests to share and enjoy – something I hope sets the tone for their dining experience.
It’s important that the salmon is cold when you mix it with the mayonnaise; otherwise, the sauce will break. You want the mayonnaise to be creamy, not oily. If you are making it from scratch, I recommend grapeseed oil, as it stays emulsified and doesn’t congeal when chilled. Add the chives at the last minute so as not to overpower the salmon with a heavy onion taste. You can refrigerate the rillettes (without chives) for up to 2 days, but once the chives are added, the rillettes last only a few hours before they develop an overwhelming onion flavor.
Because barley is the first crop to ripen in the spring it has become a symbol of new life and hope, making it the perfect grain for this vibrant springtime salad.
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.
Salmon can be challenging to make interesting. This preparation, made with a spicy, crunchy coating of crushed wasabi peas -- adhered with a bonus layer of wasabi paste -- creates an intensely enjoyable dish.
Miso-glazed salmon promises firm, flavorful fish with a glazed, lacquer-like exterior but takes 3 days to prepare. This version shortens the process, but still achieves the depth of sweet-savory flavor that this dish is known for.
Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.