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 ...

Wrap the salmon in foil and put it on a baking tray ... and leave for several hours to set and chill. To make the dill sauce, sprinkle the cucumber with salt and leave to stand for 30 minutes ...

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 ...

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 ...

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 ...

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 ...

Assemble in the baking dish. Pat the tilapia fillets dry and season with kosher salt. Place in a baking dish and spoon the ...

Spread half of this sauce on a part of the bread, and the other half on the other part of the bread. Put smoked salmon slices ...

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 ...