Search Results (948 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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Get Chia Crusted Salmon with Soy Bok Choy Recipe from Food Network
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.
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Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!
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Get Pasta Rosa Recipe from Food Network
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Get Solomo Kleftiko Recipe from Food Network
www.chowhound.com
Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
cooking.nytimes.com
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...
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Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.