Cook for 10–20 seconds, stirring, until the sauce is slightly thickened. Return the salmon to the pan, nestling it among the vegetables, and heat through without stirring for 1–2 minutes.

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 ...

Poached salmon with mousseline sauce is a classic French dish that combines tender poached salmon with a rich and creamy sauce. The salmon is gently cooked in a flavorful broth until it is perfectly ...

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 ...

Our wonderful salmon dinner dish is here to save the day and satisfy your cravings. Light, delicate creamy sauce that is ...

Toss this cream sauce with the pasta ... It’s creamy, garlicky, buttery, and just so simple to put together. Creamy garlic ...

NASHVILLE, Tenn. (WTVF) — Shay Ryan shares a recipe for broiled salmon with basil sauce. You can find the full recipe on her website. World War II veteran Jimmy Wren celebrates his 101st ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

Dip each salmon skewer in the red anticucho sauce, return to grill, and cook to medium (another 5 to 6 minutes). Put the skewers on individual plates and drizzle with yellow anticucho sauce and ...

Repeat with the smoked salmon. To make the pickled red onion, put the vinegar in a bowl and ... chives, horseradish sauce and mustard. Season to taste. Stamp or cut out rounds from the soda ...