No. 0260
Free
Fish & Seafood Japanese
Salmon Sushi Boat with Nigiri and Maki
A generous party platter of salmon-focused sushi: glossy salmon nigiri, rolls wrapped in thin salmon slices, cucumber and salmon maki, and plump...
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No. 0260
Free
Fish & Seafood Japanese
A generous party platter of salmon-focused sushi: glossy salmon nigiri, rolls wrapped in thin salmon slices, cucumber and salmon maki, and plump...
No. 0261
Free
Fish & Seafood Japanese
Aburi-style nigiri gets a quick kiss from a kitchen torch, melting the fat in the salmon so it turns silky with smoky, caramelized edges. A spoon of...
No. 0264
Free
Fish & Seafood Mediterranean
Salmon picks up smoky char lines on a hot grill, served with thick rounds of grilled zucchini, a caramelized lemon half and fresh basil. A gravy boat...
No. 0092
Free
Salads & Grain Bowls Hawaiian
Seasoned sushi rice hides beneath neat sections of soy-marinated salmon, bright edamame, crisp cucumber half-moons, sesame-sprinkled cherry tomatoes...
No. 0014
Members
Breakfast & Brunch British
The elegant cousin of eggs Benedict swaps ham for silky ribbons of smoked salmon over crisp sourdough. Poached eggs spill their yolks into a lemony...
No. 0250
Members
Fish & Seafood French
A golden, butter-basted white fish fillet is dotted with glistening salmon roe that bursts with salty sea flavor against a silky beurre blanc. A...
No. 0087
Members
Salads & Grain Bowls French
Cool penne is folded with silky ribbons of smoked salmon, toasted walnut halves, crisp shaved fennel and tender mache in a lemon and dill dressing...
No. 0265
Free
Fish & Seafood Global
A golden, crisp-skinned salmon fillet sits on a bed of baby spinach and fluffy quinoa, with glossy swipes of orange soy glaze on either side. A few...
No. 0263
Free
Fish & Seafood American
Salmon bakes under a garlicky parsley and parmesan crust, then lands on a swoosh of smoky roasted red pepper coulis. Creamy spinach, earthy roasted...
No. 0534
Members
Sides, Dips & Small Plates British
Small whole potatoes are parboiled, shaken to rough up their skins and roasted in hot oil until blistered, crackly and deep brown. A generous handful...