Radiatori pasta, coated in a simple but elegant extra virgin olive oil-based sauce, is tossed together with flakes of succulent tequila glazed salmon.
Recipes using any sort of fresh or salt water life including fish, shellfish, and seaweed.
This spicy kani salad recipe combines fresh julienned vegetables with crab sticks and the unique tobiko crunch experience. It is an easy and fast salad that is a meal in itself.
Canned seafood is considered a delicacy on the Iberian Peninsula. While the spicy roasted cauliflower visually dominates this dish, the canned mackerel in aioli adds great depth and balance.
A variation on oyakodon, this tanindon or donburi (rice bowl) recipe, tops the rice with salmon and green onion lightly poached in seasoned dashi stock. A raw egg yolk tops off the delectable combination.
The star of this dish is the cauliflower purée. While the teriyaki salmon and pickled vegetables are truly delicious in their own right, it is the cauliflower puree that harmonizes these diverse flavours into a dish worthy of a special occasion.
The fresh yet earthy chilled gazpacho beautifully complements the sweet, succulent seared scallop. This recipe for gazpacho with a seared scallop is a little like a surf and turf dish – replacing the meat with much healthier vegetables.
Cooking the bacon-wrapped salmon using the sous vide method allows the flavours to meld while keeping the salmon delicate and moist. The charred corn puree and the braised endive bring some wonderful diversity to the plate.
Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi or adding avocado to a salmon burger recipe such as this, the combination is divine!
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Or use NZ paua for a more intense flavour.