"smoked salmon" news and stories

Day Two in our four-day run of cool salads for hot days features a combination that is visually stunning but that you may find a bit odd. Shaking up the taste buds is good for you, though, so while at first blush the idea of smoked salmon with melon and strawberries sounds unappealing, give it a shot. Montréal photographer Chrystian Guy used salmon that's maple-syrup cured, so when he mixes it with mâche, the fruit, some yellow onion, chickpeas, and a dressing of olive oil and a squeeze of lime juice, the smooth, sweet maple notes actually blend right in.

I hunted around Kitchen Daily and found that chef Marcus Samuelsson is a fish-and-fruit kind of guy. Try his recipe for jicama-and-mango salad with salmon.

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Salty, creamy, chewy, smoky --a bagel with smoked salmon, cream cheese and caviar pretty much fulfills all promises. But, and here's where a little rain falls on the brunch parade, it's a poor choice unless you select your fish with an eye on sustainability.

Salmon and sturgeon are both on the least-sustainable seafood list (they've been overfished), so, according to the Monterey Bay Aquarium's Seafood Watch, an easy-to-use buying guide, choose wild-caught Alaska salmon instead of Atlantic salmon, and caviar (roe) from U.S.-farmed sturgeon, or those that are wild-caught from Oregon and Washington.

A classic combination simply becomes a classic with a conscience.

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Photo: Zen Can Cook

Smoked salmon is rarely seen out of the company of a bagel and thick smear of cream cheese, particularly at the breakfast table. But this photo, taken by zenchef of Zen Can Cook, presents an incredibly tempting alternative. What you're looking at is Scottish smoked salmon, perched on top of a pea pancake and crowned with a bit of crème fraiche and Meyer lemon. Granted, it takes a little more preparation than slicing open a bagel, but colors and flavor combinations like these are well worth the effort.

[Via Zen Can Cook]

There's smoked salmon and then there's smoked salmon. Cosmopolitan's Blog brings us the latter. The Hong Kong-based chef smokes his salmon on skewers in a jar that when opened at the table, gives diners a fragrant smoke along with their salmon.

• It's summer, and that means it's time for a good old-fashioned Nantucket clambake.
• Wolfgang Puck on the 25th anniversary of Spago.
• What is White Tea Liqueur?
• Are vegetarians eating more meat these days?
• What's your food personality?
• Here are the best new California chardonnays.
• This month's recipes: Tarragon Lemonade, Goat Cheese-Garlic Toasts, Grilled Shrimp Summer Rolls, Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream, Easy Chicken Fajitas, and Espresso-Chocolate Semifreddo.