Dump the traditional holiday roasts and turkey and serve an elegant seafood feast to your family.
Roasted Side of Salmon with Shallot Cream
Garlic Haricots Verts
Lemon Couscous

November 15, 2013
Credit: Photo: Johnny Miller; Styling: Sarah Smart 

A roasted side of salmon makes a mighty impressive dish for special company, but few home cooks attempt it, largely due to the fear factor. Cooking fish can seem daunting: With most finfish like halibut, cod, or tilapia, the flesh is easily, quickly overdone. That's why we chose salmon, and a large piece at that, which offers big advantages: First, it's rich because of its oil, and is harder to overcook. Second, as with beef, individual preferences can run from rare to well done. When you cook a 3-pound piece of salmon, you can easily deliver a fish that's cooked to about medium at the thickest part and cooked through at the thinner portion for those who like it that way. Everybody, especially the cook, wins.