“In most Cambodian households this dish relies on the earthy flavors of fresh fish caught from the Mekong River, which are then sun-dried and smoked over an open flame,” writes Chanthy Yen, the chef at Touk and at Parliament Pub & Parlour in Montreal. Since we don’t have access to fish from Cambodia, we’ve adapted this recipe by using fresh halibut that is grilled and topped with a bright and citrusy dressing loaded with aromatics. This fragrant salad is a multisensory experience—every bite is infused with a different combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish. Yen has cooked around the world and across cuisines, but it took the pandemic for him to return to his roots—the Cambodian food he first learned from his remarkable grandmother. Read his story here.