Tag: salmon

Sockeye Salmon with Hatch Chile Corn

Sockeye Salmon with Hatch Chile Corn

Sockeye Salmon with Hatch Chile Corn
🌶️ 🐟 🌽

Fresh corn and Hatch chiles are two of the best flavors of late summer, and they pair beautifully with wild sockeye salmon. Here, the corn is sautéed in butter with roasted chiles, tomatoes, garlic, and lime, then served alongside pan-seared salmon with divinely crispy skin.

If you’re not familiar with Hatch chiles, they’re grown in New Mexico’s Hatch Valley and are prized for their earthy, slightly sweet flavor and wonderful smoky character when roasted. Depending on the variety, they can range from mild and mellow to quite hot. I roast mine over the flame on my backyard grill until the skins are blackened and blistered; see my Hatch Chile Tuna Melt for the roasting method.

Sockeye Salmon with Hatch Chile Corn Recipe

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Salmon, Poisson Cru Style

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Sand Pebble in Tahiti
Sand Pebble in Tahiti

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

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Salmon Rice with Hijiki Seaweed

Salmon Rice with Hijiki Seaweed

Salmon Rice with Hijiki Seaweed
🐟 🍚 🌿

Hijiki is a dried Japanese sea vegetable that looks like thin, wiry black strands and is typically rehydrated before cooking. Once it softens, it takes on a tender, slightly chewy texture and a deep, savory flavor with subtle mineral notes from the sea.

Salmon Rice with Hijiki Seaweed

Here, it cooks right alongside short grain rice in a light dashi seasoned with sake, soy sauce, and a touch of sesame oil, infusing the grains with oceanic character. That makes it an especially natural partner for hot-smoked salmon. Set over the warm rice to gently heat through, the fish releases its seasoned oils—salt, a hint of brown sugar, and alderwood smoke—into the grains below.

Salmon Rice with Hijiki Seaweed

Finished with sliced scallions, fresh cilantro, thin rounds of Fresno chile, and lemon wedges for brightness, it’s deeply savory and completely crave-worthy.

Salmon Rice with Hijiki Seaweed Recipe

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Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

Pickled King Salmon, Avocado, Iceberg Lettuce, Sweet Onion, Jalapeño, Dill, Tabasco Sauce

Earlier, I shared my recipe for Pickled Salmon — silky pieces of king salmon cured in a tangy, aromatic brine. Here’s another way to enjoy it — cool and refreshing, layered with avocado and crisp lettuce in the style of a Mexican seafood cocktail.

A playful nod to the classic Mexican shrimp cocktail, this version swaps shrimp for buttery pickled salmon and lets the natural acidity of the brine do the work — rather than the lime juice used in the traditional version.

Served over a bed of crisp iceberg, the flavors build in layers — creamy avocado, mild sweet onion, a flicker of jalapeño heat, and fragrant dill. A drizzle of olive oil and a few dashes of Tabasco bring it all together.

Pickled Salmon and Avocado Cocktail

Ingredients
To Serve

Fill cocktail glasses halfway with shredded iceberg. Layer pickled salmon, avocado, onion, jalapeño, and dill over the lettuce. Spoon a bit of the pickling liquid over the top and finish with a drizzle of olive oil and a few dashes of Tabasco. Offer sea salt, freshly ground pepper, and extra Tabasco on the side, along with your favorite chips or crackers — we like Milton’s crispy sea salt crackers for their satisfying crunch.

Pickled Salmon and Avocado Cocktail

Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.

Pickled Salmon with Buttered Pumpernickel

Pickled Salmon with Butter Pumpernickel

Pickled Salmon with Buttered Pumpernickel

Pickled salmon is a study in balance — delicate yet bold, bright yet savory. Thick-cut king salmon steaks are trimmed into even chunks, salted, then gently poached until just set. The fish absorbs a fragrant brine of vinegar, shallot, dill, rosemary, and jalapeño, creating layers of flavor that are clean and complex. The texture remains tender but firm, each piece glistening in a lightly aromatic oil-and-vinegar marinade.

Served chilled with buttered pumpernickel, the pairing brings contrast and depth — the bread’s dark, slightly sweet notes underscore the salmon’s gentle acidity and herbal lift. Each bite captures the essence of coastal simplicity — clean, briny, and deeply satisfying.

Pickled Salmon with Butter Pumpernickel

Pickled Salmon Recipe

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