Si King rustles up his no fuss salmon dish that’s the perfect mid-week recipe you’ll reach for time and time again.

This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise. I sometimes poach the salmon and keep it in the fridge (see tips), just so that I ...

Related: Easy Smoking Recipes Temperature control is key ... meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...