Chef Jason Franey's Recipes Made Easy

At Canlis, Jason Franey gently smokes small squares of cod over applewood chips until just cooked.

Broiling Option: Instead of smoking cod, as Franey does, brush full-size portions of the fish with Dijon mustard and broil until crisp outside and silky within.

Olive Swap: Jason Franey uses hard-to-find Taggiasca olives. Instead, try easy-to-buy green or brown olives; microwaving them in olive oil makes them crispy.

Jason Franey serves his crab cake with curry aioli (there's a curry-powder garnish on the plate, too).

At home, a fast curry mayo works instead.

Jason Franey sets salmon on a wine-spiked mushroom puree.

Instead of a mushroom puree, top the fish with mushrooms sautéed in red wine.