Fish

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

This fish is topped with cilantro, but it's also great with pickled ginger.

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

A lighter, brighter option for all you Caesar salad lovers.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

This low-heat method is very gentle, lending the salmon a velvety texture.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

You can substitute whitefish or hot-smoked salmon for the trout.

For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn't dare change a thing.