Adding some olive or sesame oil to the mix is also a good idea so this sauce has an easier time of spreading onto the ...

The goal is to give it a good sear and flip it ... For the best of both worlds, sear the salmon deeply and quickly, basting ...

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 ...

Lemon Dill Salmon is baked in the oven for a dish that’s a total crowd-pleaser! Tender, juicy salmon soaking up zesty lemon ...

A quick and delicious way to make salmon for lunch. Place rack in upper third of oven. Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch ...

Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...