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 ...

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 ...

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

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 ...

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 ...

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.