Although sockeye is one of the most flavorful varieties of salmon, it's also pretty lean, which is why it's so easily dried out when cooked. By cooking the salmon sous vide, it can be cooked to a perfect 122 degrees fahrenheit every time, giving you a piece of fish that literally melts in your mouth. Served atop a bed of savory green pea pancakes and a rich beurre blanc, this vibrant dish makes for a delightfully colorful appetizer or light brunch entré.

Although these canapes are bite-size, the crunchy cucumber, satiny tuna, and bursting tobiko provide a mouthful of contrasting textures and flavors to get your appetite going. By carving the cucumbers with a knife, instead of scooping out the centers, it not only makes for a more attractive vessel, it also makes the walls of the cucumber cup thinner giving you a better ratio of tuna to cucumber. Although the cucumbers can be carved in advance and the spicy tuna can be mixed ahead, wait until just before you serve them to fill the cups as the salt in the tuna mixture will make the cucumbers leach water if assembled too early.

Sashimi can be tough to serve as a canapé, but by wrapping the ōtoro in a "wild sesame" leaf (a.k.a. Kkaennip or Korean Perilla) along with a crisp scallion salad and a velvety black garlic sauce, it becomes a one-bite dish that's easily consumed with one hand. The buttery tuna belly pairs beautifully with the sweetness and endless umami of the black garlic, while the spicy gochujang and minty perilla lend contrasting counterpoints that balance the richness of the ōtoro. Put simply this is one bite of bliss.

This easy salmon dish is a delightful medley of Indian flavors. The tender sockeye salmon is encrusted with a black nigella seed crust before being pan-fried and served with a sweet and tangy mango chutney. The Nigella seeds not only imbue a marvelous flavor somewhere between cumin, onion and caraway, they also give the salmon a stunning contrast of colors with a black crust concealing a vibrant coral interior. Although sockeye salmon has an intense color and flavor, it's very lean, which means it will easily dry out if overcooked. Because Luxe Gourmet's DreamFreeze Sockeye Salmon is safe to eat raw, it's best to cook this to an internal temperature of 115-120 degrees F to ensure you get an ultra-moist piece of fish.

Curing fish with salt and sugar is a process that's been around for thousands of years as a means of preservation. These days, it's not used much beyond making smoked salmon and lox, but it's actually a great way to infuse flavor and improve the texture of fish. For this dish, the curing process not only infuses the hamachi with the wonderful flavor of star anise and black pepper, it also reduces the moisture content of the hamachi, giving it a firm almost ham-like texture. The umami-rich cured hamachi pairs beautifully with sweet amaretto-infused persimmons and the salty slivers of shaved manchego.