Fast Pan-Fried Salmon
Cutting fish into escalopes (thin slices)—as the famous Troisgros restaurant family in France does—facilitates fast cooking and delicate searing. Serve with sautéed veggies such as Soy-Glazed Vegetables. Use white pepper on the fish for an earthy flavor with less heat. Black pepper adds specks of color and a hotter taste.
Spice-Roasted Salmon with Roasted Cauliflower
Moroccan spices blend earthy (cumin) with warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these flavors well. Look for thicker salmon fillets from the upper portion of the fish rather than thinner tail pieces.
Sheet Pan Baked Tilapia with Roasted Vegetables
Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup. Add lemon wedges and bring to the table for a gorgeous presentation.
Creole Shrimp and Creamed Corn
This dish is a fresh, tasty twist on shrimp and grits. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.
Crispy Salmon Fillets with Sesame-Soy Drizzle
Making sure to dry the skin as thoroughly as possible ensures it will crisp up instead of steaming and becoming soggy in the pan. To get the absolute last bit of moisture out, try this trick: After patting the whole fillet dry with towels, run the dull back edge of a knife along the skin like a squeegee—wipe off any liquid this pulls out onto the knife, and pat the skin dry again.
