The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Salmon in pastry ... it looks great and can be served hot or cold. This version is stuffed with spinach, watercress and cream cheese, and served with a dill sauce. Equipment: For this recipe ...

Baking salmon filets is simple, passive, and takes just enough time for you to prepare a restaurant-worthy cream sauce. Florentine sauce is as elegant and flavorful as a salmon filet, making it ...

Move over taco bowls and rice bowls! Salmon bowls are having a well-deserved moment on social media, and it’s easy to see why ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Rinse the fish under cold water, and pat dry with paper ... for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce ...

Rub a handful of the mixture on both sides of the salmon, place it in a shallow ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the ...

Lower the heat to low and add a splash of whipping cream, then gradually whisk in the cold, cubed butter, a few pieces at a ...