Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a ...

This poached ... kettle with cold water, add the bouquet garni, leek, fennel, onions, carrots, asparagus trimmings, salt, peppercorns, white wine vinegar and lemons. Place the salmon on top ...

Only half of the poached salmon and crushed potatoes are used here ... boil for 1 minute or until well wilted. Drain, run under cold water, squeeze dry in handfuls. Place in a small food processor ...

Once you have perfectly poached salmon, you can use it in salads ... The fish can be served warm or cold, with the sauce spooned on top. The poached fish can also be cooled and broken into ...

Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ... minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ...

Halibut, cod, and tilapia would all be worthy salmon substitutes to bake or pan-sear and serve swimming in spinach cream sauce. In the absence of fish, chicken or poached egg Florentine would make ...