Jacques Pépin’s Mussels in Hot Sauce
By Jacques PépinThis quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
This quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.
This complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
If you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
These kale-and-tomato mini-quiches can be frozen for up to a month.
Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.
This bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
One simple technique brings out the delicate flavor of this nutritious fish.
Simple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.
An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
This classic potato soup derives earthiness and depth from porcini mushrooms and bacon.
Think bouillabaisse — but so much easier.
A hearty — and classic — French salad with canned tuna, green beans, and potatoes.
This protein-rich Icelandic breakfast will keep you energized all day.
Choose wild-caught salmon rather than farm-raised to avoid pesticides and pollutants.
Served hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.
This versatile burger recipe can be made with turkey, chicken, grassfed beef, fish, or black beans.
This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
Cooking delicate scallops quickly over high heat prevents moisture and flavor loss. By searing deeply on one side, you’ll allow the scallops to develop a crisp golden crust. Then all you have to do is flip them to allow the skillet to “kiss” the other side. Don’t be afraid to use a hot pan.
If you don’t have much time for meal prep, try the smorgasbord approach. These sturdy foods hold up well in summer heat.