Recipe Cards
March 2026
Pepper-Crusted Tuna Niçoise Salad
Albacore tuna is coated with cracked pepper and lightly seared before slicing to reveal a delightfully rare center. Toss it with tender red potatoes, fresh green beans, and a tangy vinaigrette, et voilà, dinner is served. Suggested recipe for your Premium Seafood Subscription.
Hot Honey Mustard Glazed Salmon Steaks
Rich king salmon steaks get a sweet and spicy glaze from hot honey and grainy mustard. We used a cast iron skillet here for year-round cooking, but come summer, the grill is a great option. Suggested recipe for your Premium Seafood - Shellfish Free Subscription.
Sous Vide Salmon with Garlic-Herb Butter and Crispy Crumbs
In French, sous vide means “under vacuum” and refers to a cooking method of vacuum-sealing (removing all of the air) food in a plastic bag and cooking it at a precisely-regulated temperature. Popular among restaurant chefs, especially those who love gadgets, this technique is ideal for home cooks because it takes the mystery out of knowing when your fish is cooked and cooked to your personal preference. Suggested recipe for your Signature and Seafood Subscriptions.
Maple-Cider Baked Salmon with Sweet Potatoes
Maple, apple cider, and sweet potatoes are quintessential autumn flavors, but because sweet potatoes are available year-round, you can enjoy this dish any time you like. Suggested recipe for both Salmon and Premium Salmon and Reserve Subscriptions.
