Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Out West Smoked Salmon Corn Chowder a Pacific Northwest favorite. The Pacific Northwest is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Smoked Salmon Corn Chowder. A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so…
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Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and Cotija cheese. Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat! You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious…
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It’s the first Friday in Lent and we’re refraining from eating meat, but the good news is…we can eat fish! So, fish Fridays it is. This salmon dish is so simple and just screams bright, cheery spring. Even though it’s still snowing here in the Pacific NW, wishful thinking, right? These salmon fillets get dressed in a lemon garlic oil with a dash of paprika for that beautiful color and served up with ribbons of light, but creamy pappardelle and peas. You can have this dish on the table in under 30 minutes and that’s a win for Friday night! Let’s talk about salmon for a moment. Do you tend…
