Buttered Salmon with Asparagus is always a classic and elegant choice. The tender and juicy salmon is paired with perfectly cooked green asparagus. A perfect blend of flavors and textures. ...

Yasmin Fahr’s new recipe for salmon with avocado and cilantro salad is a vibrant counterpoint to gray slush and cold ...

For the steamed salmon, place the salmon into a bamboo ... or until softened but not coloured. Add the garlic, green beans and soy sauce and stir-fry for 3-4 minutes, or until the green beans ...

Move over taco bowls and rice bowls! Salmon bowls are having a well-deserved moment on social media, and it’s easy to see why. They combine healthy ingredients, bold flavors and endless possibilities ...

Green tip: Look for Marine Stewardship Council ... Note: the longer the salmon sits in the sauce, the more likely it is to ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

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 ...

Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 ...

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

a quick white sauce made, boiled eggs are added and it is baked in to a kedgeree (see below recipe). Use the remaining green vegetable salad from the baked salmon as a side for the kedgeree.

When sea salt is dissolved, add oil a little at a time. Yellow anticucho sauce: Combine all ingredients in a bowl and mix well. Salmon skewers: Thread the salmon cubes onto the skewers ...