salmon Archives - Page 5 of 8 - Taste With The Eyes

Aguachile de Salmón

Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and fresh chile peppers.

The name “chile-water” comes from the method of mashing chiles with water to make the salsa. Often served as a snack or appetizer, it is usually accompanied by avocado and tostadas.

Here, this vibrant, tangy, refreshing appetizer is made with sushi-grade Southeast Alaska Coho Salmon. Coho’s pleasant mild flavor benefits from lots of jazzy toppings. Coho is a wonderful species of salmon for aguachile – the flavor is enhanced by the salsa and olive oil, the texture pairs great with crispy tostadas, it’s not too fishy, and has broad appeal. (We save expensive King salmon for special meals, and save deep-red Sockeye species for beautiful sashimi). Coho is simply perfect here…

Aguachile de Salmón Coho Recipe

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Smoked Salmon Tostadas, Baja White Sauce

Smoked Salmon Tostadas

Smoked Salmon Tostadas, Baja White Sauce

It’s a riot of colors, textures, and flavors! Silky-smoky-salty salmon, crunchy shredded cabbage, nutty-buttery avocado, peppery-crisp radish, bright-green-vegetal jalapeño, screaming-hot habanero, zesty-sour lime, herby-citrusy cilantro, sweet-tangy pickled red onion all happily combined atop crispy-charred corn tortillas. And all dressed with Baja White Sauce, that classic sauce served on top of those crave-worthy fish tacos in Baja, California.

Smoked Salmon Tostadas Recipe

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Salmon Sashimi, Dry Ice Display

Our monthly seafood subscription from Alaska arrives in a smart environmentally responsible box. Shipped to us in Las Vegas, the fillets have always been rock-hard and frozen-solid due to the great packaging using -110°F dry ice.

When the box arrives, it always has a few small slabs of dry ice still intact. It was fun to use the remaining dry ice to present a piece of the fabulous Alaska sockeye salmon served sashimi style.

Sockeye Salmon Sashimi
Garlic, Shallot, Olive Oil
Chili Crunch, Edamame, Tamari, Lemon
Smoked Maldon Sea Salt Flakes

Since dry ice must be used soon after delivery, defrost a beautiful piece of sockeye using the “quick-thaw” method.

Remove skin and pin bones from the salmon and slice sashimi style. Arrange on a piece of slate chosen to fit over the dry ice display. Serve with chili crunch, edamame, and tamari in small bowls on the side. Also place lemon wedges and smoked Maldon sea salt flakes for serving, on the platter.

Finally, when ready to display, drizzle olive oil down the middle of the salmon and top with thinly sliced shallot and minced garlic. Orchids make a nice presentation too, while edible, they are here mainly for show.

Dry Ice Display

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Brezza Las Vegas Style “Pan-Seared Fish”

Pan-Seared Fish
Black Rice, English Peas
Meyer Lemon Lobster Butter
Micro Greens

Black Cod, Black Rice

We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.

The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.

EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.

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The Best Potato Crusted Salmon

Potato Crusted Salmon

Potato Crusted Salmon
Lemon Butter Sauce with Dill and Parsley
Coins of Carrot, Zucchini, Yellow Squash

It had been way too many years since we’ve enjoyed this fabulous potato crusted salmon dish. Our dear friends, Scott & Gina Lee, closed their super-popular Redondo Beach, California restaurant, Gina Lee’s Bistro, in 2014 after almost 19 years in business. Oh gosh, how the South Bay misses their brilliant original Cal-Asian fare!

Their Potato Crusted Salmon had been a favorite of my grandmother-in-law, Evelyn Dawn. She was always professing the benefits of salmon’s omega-3 fatty acids and ordered it every single time we dined there (which was very often).

After she passed away at 93 years of age in 2000, Scott & Gina graciously named this dish as a tribute to her: Evelyn Dawn’s Potato Crusted Salmon. It is such a wonderful recipe, it’s hard to believe it took me so long to recreate it and share on Taste With The Eyes again…it is every bit as delicious as we remember!