Tender, juicy salmon soaking up zesty lemon vibes and flavorful fragrant dill! It looks fancy but it's super easy to make. Serve it with my Lemon Dill Sauce for an out of this world flavor kick ...

Topping - serve with seafood (especially salmon, boiled shrimp, cod, tilapia), and chicken (wings, tenders, nuggets). This sauce is outstanding served with salmon patties or croquettes). Use lemon ...

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

Fold over the overhanging pieces of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle the cucumber ...

In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using. Place a tablespoon of ...

2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.

This version is stuffed with spinach, watercress and cream cheese, and served with a dill sauce. Equipment: For this recipe you will need a pastry lattice cutter. Check the salmon for bones and ...

Cover the salmon with the dill, and allow to stand in a cool spot ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator ...

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.