This Alaska-style version of TikTok’s sushi bake is a primo way to use frozen salmon
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.
I’ve been influenced to try a TikTok dish called the salmon sushi bake that’s been making the rounds. Turns out it’s a primo way to use frozen fish.
Made with store-bought puff pastry on top, this pie both beautiful and fast to pull together for a dinner party. Uses halibut or cod and a little smoked salmon.
The dish is one of those simple Southern miracles that takes a bag of beans, a little meat, and a few vegetables and turns it into smoky, silky brilliance.
Miss the grandeur of that swanky, old-fashioned Anchorage department store? You can still make the soup!
This recipe uses napa cabbage, carrots, daikon, onions, Korean red pepper powder or gochugaru, and green onions with lots of garlic and ginger. A paste of rice flour, sugar, and Sprite fuels its ferment.
You don’t have to make bread. You can make yourself a cracker legend.
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
Don’t throw away that salmon skin!
What if instead of being something we leave on the grill, the crispy charred skin becomes the showpiece?
Here’s a bold promise: this easy/delicious sheet pan salmon with hot honey-mustard, sweet dates, fresh herbs and a tangy yogurt drizzle will make you excited about defrosting fish in March.