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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.

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 ...

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 ...

What I loved first about this recipe is that aside from buying the fresh salmon and veggies ... It adds just the right amount of tang to the sauce and sets it apart from others. One thing about this ...

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

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 ...

Poached salmon fillets in a flavorful tomato wine sauce is a delicious and healthy dish. The salmon is gently cooked in a mixture of tomatoes, white wine, and aromatic herbs, resulting in tender and ...

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

From Marc, Salmon Menchi-katsu: deep-fried breaded salmon cakes! Maki cooks up a delicious Chicken-nasu bento with her 3S ...

Akaroa King Salmon has become the first King Salmon producer globally to adopt the innovative Blue Impact feed program developed by BioMar. This groundbreaking initiative supplements wild-caught fish ...