Lox

Chef Matthew Dillon loves this Nordic method of wet-brining fish (known as len-rimmad lax). He serves it with an herb sauce made from blanched nettles; parsley and mint are easier-to-find substitutes.    More Salmon Recipes  

While training at the Los Angeles Culinary Institute, Anna Zepaltas learned that French cooking doesn’t have to be intimidating or fussy. “Making rillettes is a way of showing my girlfriends that it’s really not hard,” she says. For her rillettes, inspired by a similar dish at Thomas Keller’s Bouchon bistro in the Napa town of Yountville, Zepaltas blends fresh salmon and butter with hot-smoked salmon to give the rich spread extra-rich flavor. You can pour melted butter over the top—as Keller does—to seal in freshness. Slideshow: Recipes from Thomas Keller