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This easy breakfast recipe combines all the flavors of bagels and lox into a casserole with layers of bagel cubes, cream cheese, smoked salmon, and capers.
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Savory and hearty, this soup will make you crave for more!
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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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This is a great spin off the classic Reuben Sandwich. Now there are hundred of recipes for Classic Thousand Island Dressing but I don't use it often so this my...
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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