poached

Orange juice provides a nice tangy kick to the poaching liquid, and brown rice vinegar adds acidity to the salmon. Finish it with a touch of ricotta.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Gently cooking lean, firm mahi mahi in a warm bath of peppery extra-virgin olive oil gives the fish a wonderfully tender and silky texture.

Runny egg yolks, crispy bacon and garlicky croutons come together to 
make this cleaned-up take on a traditional French bistro salad.

This Thai-style coconut red curry is packed with veggies like green beans and bell peppers. Serve on its own, as shown here, or over brown rice.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

You can’t go wrong with salmon and dill; the rich fish is a perfect contrast to the more delicate, vernal herb.