Michael Graydon + Nikole Herriott
It’s important to toss the salmon in oil before adding the acid in this tartare recipe; the oil acts as a shield, keeping the fish from discoloring.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A steak dinner that’s more about the sauce than the meat.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.