Steelhead cut into cubes, tossed with oregano, smoked paprika and garlic powder, and air-fried until the edges go golden — then piled onto warm jasmine rice with arugula, feta, kalamata olives and a green goddess tzatziki that gets its colour and body from a whole avocado blended into the yogurt. Pat the fish properly dry first; that’s the whole trick to the crust. The sauce goes on at the table, not in the basket, so the bites stay crisp.

A Mediterranean salmon salad built around blue zone ingredients — Okinawan sweet potatoes, roasted chickpeas, jammy pasture-raised eggs and a honeyed dill tzatziki.