Wild Salmon With Chive Oil and Lime Crème Fraîche

Wild Salmon With Chive Oil and Lime Crème Fraîche



Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.

Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.

Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.

Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)

To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.


  • 4 (6-ounce) pieces wild king salmon fillet

  • 2 tablespoons extra-virgin olive oil

  • Salt and pepper

  • 1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish

  • ¾ cup grapeseed oil or another neutral oil, such as safflower

  • 1 cup crème fraîche

  • Zest and juice of 1 small lime

  • Chive blossoms or other edible blossoms (optional)

  • Watercress sprigs or other peppery greens, for garnish


Pan-Fried Halibut With Spiced Chickpea and Herb Salad

Pan-Fried Halibut With Spiced Chickpea and Herb Salad



Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.

Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.

Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.

Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.

Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.


  • ⅓ cup/60 milliliters olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¼ teaspoon ground Persian lime powder (optional)

  • 2 garlic cloves, crushed

  • ¾ teaspoon kosher salt

  • 2 lemons (finely grate the zest to get 2 teaspoons, juice to get 2 tablespoons and cut the remaining into wedges)

  • 4 skinless boneless halibut fillets, patted dry (about 1 pound/410 grams total)

  • 1 can chickpeas (15.5 ounces/400 grams), drained and patted dry

  • ⅓ cup plus 1 tablespoon/80 grams plain yogurt

  • ¼ packed cup/10 grams cilantro (coriander) leaves

  • 2 packed tablespoons parsley leaves

  • 4 spring onions, finely sliced

  • 1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced

  • 1 or 2 mild green chiles, such as Anaheim, to taste, finely sliced and seeds removed if you like

  • Salt

  • 2 tablespoons vegetable oil


Salmon Fried Rice

Salmon Fried Rice



Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.

Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.

Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.

Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.


  • 1 (12-ounce) skinless salmon fillet

  • Kosher salt and black pepper

  • 3 tablespoons vegetable oil

  • 1 tablespoon finely chopped fresh ginger

  • 2 garlic cloves, chopped

  • 1 bunch scallions, thinly sliced, whites and greens separated

  • 1 bunch broccolini (about 8 ounces), trimmed, cut into 1-inch pieces

  • 1 bunch thin asparagus (about 1 pound), trimmed, cut into 1-inch pieces

  • 3 cups cooked brown rice (preferably short-grain)

  • 2 large eggs, beaten

  • 2 teaspoons soy sauce

  • 2 teaspoons dark sesame oil

  • Hot sauce or chile-garlic sauce, for serving (optional)


Crab Cake Banh Mi Sandwich

Crab Cake Banh Mi Sandwich



Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.

In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.

Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.

Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.


  • 8 ounces crab meat

  • Salt and pepper

  • 1 tablespoon cornstarch

  • 2 tablespoons chopped scallions

  • ½ cup mayonnaise, preferably homemade

  • ¾ cup fresh soft bread crumbs

  • 2 tablespoons lime juice

  • 1 teaspoon grated ginger

  • 1 teaspoon fish sauce

  • 1 teaspoon brown sugar

  • 1 medium carrot, cut into 4-inch julienne strips

  • 1 small cucumber, cut into 4-inch julienne strips

  • Vegetable oil, for frying

  • 2 sandwich rolls or 1 small baguette, cut in 8-inch lengths, warmed until crust is crisp

  • A few lettuce leaves

  • Sliced jalapeño peppers

  • A few cilantro sprigs

  • A few basil sprigs

  • A few mint sprigs