Salmon

Serve atop chilled soba with ponzu, shaved radish, and toasted sesame for a summer bowl.

Fan slices over avocado toast, spoon on dill yogurt, and finish with pickled shallots.

Layer onto sushi rice with ikura, cucumber ribbons, and yuzu kosho mayo for a luxe chirashi.

Brush with white miso, maple, and yuzu kosho, then torch until lacquered; plate with sushi rice and pickled cucumbers.

Spoon over brown-butter citrus vinaigrette, add shaved fennel and grapefruit segments for a warm composed salad.

Chill, flake gently, and fold into dill crème fraîche; pile on toasted sourdough with shaved radish.

Glaze with maple-soy butter, broil until bubbling, and serve over jasmine rice with blistered snap peas.

Flake into lemon-dill yogurt and pile onto toasted sourdough with cucumber ribbons.

Chill and fold into salmon cakes with Old Bay, celery, and panko; pan-fry until golden.