Salmon

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

The trick to this tasty combo is slicing the tomatoes ultra-thin. For added ease, buy presliced salmon at the supermarket.

Fresh fennel and fennel seeds flavor this elegant main course.

This new way with latkes is a delicious main course for brunch, too.

An immersion blender makes the prep time even shorter.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).

This gorgeous centerpiece dish comes together in three easy steps.

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors. Broiling the delicate paillards seals in the juices and makes preparation a breeze.

Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.

We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other seasonings to permeate the fish. Cut into very thick steaks instead of left whole, the fish is easier to handle and doesn't require a poacher. The creamy sauce makes for a sophisticated finish.