This simple and fresh Salmon with Dill Sauce uses Greek yogurt as a base to make a tangy, creamy sauce that deliciously ...

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

Put your salmon fillets in the middle of your heavy-duty aluminum foil-lined sheet pan (cleanup will be a breeze!) and brush ...

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 ...

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 ...

When it comes to creating a meal that’s both elegant and indulgent, nothing beats the harmonious blend of seafood wrap ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Rub a handful of the mixture on both sides of the salmon, place it in a shallow ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep 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.

I prefer to leave out the fillers, and you can still feed four with one-and-a-half pounds of fresh salmon ... heat and add some to mayo for a sauce. Fresh dill makes the crispy cakes and the ...

This must be one of the simplest recipes for feeding a group ... Make sure there’s a dressing or sauce to match; try dill yoghurt, homemade mayo or salsa verde, and always offer a bowl of ...