A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.
A Hungarian cook in Cleveland taught me the method of cooking shrimp in beer. The broth gives the crustaceans a remarkable taste. When you bring the liquid to a boil, watch it carefully so it doesn't bubble over. Serve the shrimp with cocktail sauce.
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.
A composed salad of salmon, potatoes, eggs, and leafy greens is a dish that seems just right all summer. Yukon Gold potatoes boil nicely and their yellow flesh looks pretty next to flaky pink salmon. When the potatoes are cooked remove them from the water with a slotted spoon and keep the water boiling to cook the eggs. The eggs will be perfect (yolks bright yellow and whites set but still creamy) after just 9 minutes. Get them into cold water quickly. Both romaine and bibb lettuces are juicy, crisp, and refreshing on a warm day.
Not flashy but full of flavor, this roast salmon - cooked under a coating of yogurt and feta - is an easy summer dish. Serve the salmon on rice pilaf and spoon fresh peas tossed with butter and mint beside them. It’s almost too simple for a company meal, but the plate is elegant.
O Ya’s sous chef Tiffani Faison begins her roasted corn mayo with corn cobs steeped in grapeseed oil. Then the oil is used to make mayonnaise. Here is a streamlined version.