Have on hand a small rimmed baking sheet. 2. In a bowl, combine the olive oil, paprika, garlic, and lemon rind. Stir well. 3. Sprinkle the salmon with salt and pepper. Place the salmon ...
Add the stock to the pan, pour in the lemon mixture and bring to a simmer. Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Return the salmon to the pan, nestling it ...
Mary Berry’s salmon recipe Ingredients 280g full-fat cream ... chives Six salmon fillets (125g each), skinned One large lemon (zest and juice) A small bunch of fresh parsley, chopped 150g ...
Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin ...