salmon

Hot Smoked Salmon with Grilled Potato and Ricotta Cheese

By Marcus Samuelsson | January 15, 2014

(Photo by torbakhopper

(Photo by torbakhopper)

This recipe is a multicultural mashup on a plate: Swedish fish, Ethiopian spice, Southern greens, and European technique all meet to make a seriously delicious dish. These are flavors that I both grew up with and grew into, from the salmon that I caught in Smögen with my father to the collards that are a nod to my home now in Harlem, where soul food and Southern cooking are one of the best ways to bring people in the community together. The different flavors layer together to create something new and exciting, but always comforting. There are a lot of parts to this recipe, but I promise it’s worth it.

Tropical Salmon and Mango

By Carla Williams | October 8, 2012

Photo courtesy cornstalker | Flickr

Photo: cornstalker

Cooking more seafood is like getting into a cold pool. You just have to jump right in!  Start with a fish and flavors you like, a recipe source you trust, and branch out from there.  I created my Tropical Salmon and Mango in Foil to capture my love of both salmon and mango.  It’s easy enough for everyday yet just different enough to be enticing.  Making the effort to put seafood on your home menu and keeping track of your favorites  will give you a reservoir of dishes you can turn to for that one more seafood meal a week your body is yearning for.

Grilled Salmon Sandwich Recipe

By Marcus Samuelsson | June 21, 2012

salmon sandwich

Photo Credit: Paul Brissman

This open-faced sandwich is a great meal. Splurge on a great loaf of whole-grain bread and top each slice with a piece of grilled salmon. I love the creamy flavors of avocado in contrast with the crunchy romaine and grilled onion. Weekday tip: make a few extra hard-boiled eggs to keep for snacks during the rest of the week.
For more recipes by Marcus Samuelsson click here.

Photo Courtesy by Paul Brissman

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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