Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a ...

sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.

Mary Berry has shared a tantalising recipe that transforms a simple salmon fillet into a dish bursting with flavour and ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

The salmon is gently cooked in a flavorful broth until it is perfectly tender and flaky. The mousseline sauce, made with butter, egg yolks, and lemon juice, adds a luxurious touch to the dish. This ...

Note: You can use the remaining sauce on your side dishes ... Have more delicious recipes like this Lemon Butter Garlic ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

Stir the cornstarch, broth, lemon juice and thyme in a medium bowl ... Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

Trim the spring onions and finely chop with the spinach and half the salmon ... sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, squeeze in the ...

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.