Maple-Mustard Grilled wild Salmon Recipe

For the glaze: 1/3 cup maple syrup 3 tablespoons whole-grain mustard 1 teaspoon cider vinegar 1/2 teaspoon finely chopped fresh thyme leaves 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper For the fish: 4 (6-ounce) wild salmon fillets, skin on olive...

Apricot Compote

1 pound firm ripe apricots, halved, pitted 2 tablespoons fresh lime juice 2-3 tablespoons sugar Greek-style yogurt or vanilla ice cream Fresh tarragon leaves (optional)   Preparation Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat,...

Raw Cauliflower Steaks with Olive Relish and Tomato Sauce

1 large head of cauliflower 1/2 cup pitted oil-packed black olives, finely chopped 3 sun-dried tomatoes, thinly sliced 3 1/2 tablespoons olive oil, divided, plus more 2 tablespoons chopped flat-leaf parsley 1 teaspoon fresh lemon juice Kosher salt and freshly ground...

Heirloom Raw Tomato Salad

2 tablespoons extra-virgin olive oil 1 tablespoon malt vinegar 2 small heirloom raw  tomatoes (about 8 ounces total), cored, cut into thin wedges 1 cup (packed) small watercress sprigs 1/4 cup chopped fresh chervil or 2 tablespoons chopped fresh parsley   Preparation...

Roasted Mackerel and Avocado Salad

6 (4-to 5-ounces) mackerel fillets with skin, halved 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 medium head radicchio (about 10 ounces), leaves torn 2 tablespoons chopped flat-leaf parsley 1...