Chef Tyson Cole, Executive Chef and owner of Uchi and Uchiko in Austin calls this an antioxidant dish, and when you see the ingredients, you’ll understand why.

This is one of Esmée Williams’ personal recipes, and it appears on Allrecipes.com. About the recipe she writes: “This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!”

Andrew Dwyer is a well-known Australian adventurer, chef, cookbook author, television presenter and historian. For 25 years, he has lead expeditions into the most remote and wild regions of Outback Australia.

Ireland is an island, which means it’s surrounded by water, and in those waters are fishes–including salmon. This delicious recipe from Fadó Irish Pub and Restaurant gives home cooks another way to use the versatile Boxty, which is a savory potato pancake.

Although we ate meat during Lent, we did consume a lot of fish, too. Because we were a big family on a budget, we weren’t eating salmon and prawns. We were eating fried smelt and broiled monkfish. The latter used to be very inexpensive and was called “poor man’s lobster.” At $16.00 a pound today, eating monkfish can make you poor.

Claudia Alarcón has been passionate about food her entire life. She says her father was often her guinea pig. “He’d come home from work and I would have a little menu written and have food made and expect him to eat it.” The things daddies do to make their little girls happy.