Sustainable Tuna Caponata

An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.

Grilled Salmon with Stone Fruit Salsa

I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River wild salmon, thanks to Bill Webber. A simple salsa made with summer's stone fruits is the perfect accompaniment.

Hot-Smoked Sablefish (Black Cod)

Luscious sablefish (black cod) is a great candidate for this simple smoked-fish recipe.

Spicy Corn Chowder with Sauteed Shrimp

This corn chowder recipe is a delicious way to use sweet end-of-summer corn in a light soup that's just right on cool nights.

Hot-Smoked Arctic Char with Greens and Golden Beets

Arctic char is a cold-water fish with luscious, buttery texture similar to salmon and lends itself to this smoked fish recipe.

Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata

This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network's body, soul and planet mission.

Kurt’s Easy Paella

Chef Kurt Michael Friese brings a time-saving twist to a classic Spanish dish.

Cold Salmon Sandwich with Lemon-Caper Mayo

A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.

Grilled Fish in Parchment with Cherry Tomatoes & Corn

This grilled fish in parchment recipe is a Nourish Network classic. Wrapping tender, flaky white fish in parchment is an easy way to cook it on the grill.

Glass Noodle Salad with Spicy Sweet Shrimp

Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand--or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it's a go-to, one-dish meal for the dog days of summer.