6 wild salmon corn Recipes

sweet onion, peeled and sliced 1/2 in. thick, shucked ears corn, olive oil, divided, halved small cherry tomatoes (quartered if larger), basil leaves , plus sprigs, fresh lemon juice , plus lemon wedges, kosher salt, black pepper, boned wild salmon fillet (6 to 8 oz. each and 1 to 1 1/4 in. thick), rinsed and patted dry

golden brown sugar, good quality dark roast coffee, coarsely ground, seafood seasoning (recommended : old bay), ground turmeric, curry powder, ground cumin, coarsely ground black pepper, kosher salt, garlic powder, fresh cilantro leaves; chopped (yields approximately 1 cup), fresh flat leaf parsley; chopped (yields approximately 1 cup), fresh green onion; chopped (yields approximately 1 cup), fresh pasilla chiles fire roasted, stemmed, seeded and chopped, fresh anaheim chiles fire roasted, skinned and chopped, head fresh red cabbage , chiffonade, head fresh green cabbage chiffonade, serrano chiles, finely diced, fresh squeezed lime juice , about 1 1/2 tablespoons, optional, wild salmon fillet, boneless and skinless, cedar grilling planks (soaked for 3 hours), dozen fresh corn tortillas (preferably homemade ), cotija cheese crumbled for topping tacos

sockeye salmon fillets, olive oil, sea salt, freshly ground black pepper, fava bean , white corn, and wild mushroom succotash

olive oil, crushed red peppers, diced onion , sweet mayan or walla walla, celery , diced including tender leaves, carrots, 1/4-inch dice or shredded, garlic, crushed fresh, diced potato , 1/4-inch dice, flour , all purpose, fish stock, chicken broth , dry, dried thyme, dried oregano, pepper, freshly-ground, water, parsley, fresh minced, green onion, fresh finely sliced or minced, evaporated milk , can, corn , can, bay scallops, sockeye salmon, wild, clams