So, using a Florentine cream sauce for baked salmon is a classic French approach. Like many famous French sauces, Florentine sauce is a simple yet decadent blend of aromatics, butter, spinach ...

A whole side of salmon, baked and served warm or cold on a bed ... Both the crumb crust and the dill and caper sauce can be made up to 2 days ahead. To make the crumb crust, place the parsley ...

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 ...

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

Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated. Put the orange juice and zest, honey, soy sauce, ginger and ...