When chef Chris Prosperi wants super-moist salmon, he doesn’t mess around—he poaches it. This is is very simple method for perfectly poached salmon.
Entreés - Fish
Salmon with Tarragon Butter, Grilled on the Skin
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
Gulf Coast Shrimp Tacos
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil
Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.
Masala-Crusted Salmon (Blackened Fillets with Cumin, Coriander, and Paprika)
Cumin and coriander provide deeply earthy flavors, while paprika and red chilli powder combine to give heat and a beautiful brick color to the fillets. Drizzled with mint chutney, the buttery salmon flakes easily with a fork and melts in your mouth. The best thing about this recipe is that it’s remarkably simple to make. Open up a bottle of wine, get a nice sear on the salmon, and dinner will be ready in half an hour.
Alex Province’s Seafood Soup with Sherry Wine
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
