This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared ... Pat the salmon fillets dry using kitchen paper then season with salt and pepper.

For the salmon, mix the lemon and lime zests with the salt in a ... Brush the salt mixture off the salmon and pat dry. Heat a frying pan or griddle over a high heat. Drizzle the olive oil over ...

Season the salmon fillets with the salt and pepper. In a wok or heavy ... Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring ...