Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

Wildtype’s cell-cultivated salmon is the first seafood to earn FDA approval, marking a significant milestone for the ...

The Crab Cooker stands out among Newport Beach’s polished storefronts like a cheerful rebellion against pretension, a crimson beacon promising something increasingly rare in today’s dining landscape: ...

There is also a summery cocktail menu with drinks including a Mango Suave (gin, mango, lime, and sugar) and the French Kiss ...

Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont ...

Master the art of making a Royal Sushi Roll featuring premium cuts of salmon and tuna, layered to create a rich, flavorful bite with elegant visual appeal. This step-by-step Japanese food tutorial ...

Sushi by Boū officially opened May 23, but members of Dan’s Papers staff were treated to a special preview of the restaurant the night before. The team was treated to a small cocktail hour before the ...

Bake salmon at 400 F (200 C) for 12-15 minutes or pan-sear skin-side down until crisp, 3-4 minutes per side. 4. While salmon bakes, saute bok choy for 5-6 minutes in olive oil.

2 salmon fillets (about 6 ounces each) Salt and pepper Juice of 1/2 lemon 1 tablespoon olive oil or butter 2 small or 1 large bok choy, sliced into thin wedges. Directions. 1. Cook rice according to ...

Tuna. Occupying the most space on supermarket shelves, at $2-$3 per 20g of high-quality protein, tuna is certainly one of the most nutrient-rich, value-for-money foods you can add to your diet.