Chef Way Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his...

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

This is a simple but elegant way to serve salmon, although the sauce would work with almost any fish and perhaps even chicken. Prep:5m

This is perfect for poached or grilled salmon. Let the sauce sit for at least an hour (over night is best) to allow the flavors to blend.

You will have more than enough of the herb butter, but it can be refrigerated for up to 2 weeks or frozen up to 6 months. You can also use it on grilled...

We eat these all the time. They are extremely healthy and delicious too.

This is quick, easy & delicious! Assemble on Saturday night, then pop it into the oven & let it cook while you read the Sunday morning newspaper. The recipe...