Fluff the couscous with a fork. Divide the couscous and salmon among plates. Top the salmon with the olive-caper relish, ...

You will top the salmon with a mix of drained capers in brine, lemon zest and juice, chopped fresh garlic, and salt and pepper. The last step is arranging fresh mustard greens around the salmon.

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

*If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough ...

A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

This is a quick and easy meal to put together that’s suitable for a casual weekday, but also a more special occasion dinner. Salmon is best served medium rare, so it doesn’t take long to cook.

Process until pasty. Transfer to the bowl with the chopped salmon. Add panko, capers and salt and mix until ingredients are evenly distributed. Form the mixture into four (4-inch) patties.

4. For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning. 5. Start the plating with quinoa on the bottom put salmon over it and then topped with sauce vierge.

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell. Pour the egg mixture overtop, and then arrange the chopped dill and capers on top. Bake in the oven ...

California Pizza Kitchen (CPK), the iconic restaurant brand renowned for bold, innovative flavors with a California point of ...

To serve, generously spread the “cream cheese” onto pieces of toasted bread, top with the smoked “salmon” (drained of marinade), then top with lemon, capers and dill.