Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato
whole milk, shallot, +black pepper, +sea salt, +green onion, +potato, +red wine, +red wine vinegar, +salmon, +sour cream, +water
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Smoked Salmon Tarama with Pita Chips
Tarama (or taramasalata) is a Greek\r\nspread traditionally made with carp roe,\r\nbreadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked...
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Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips
shallot, +bay leaves, +noodles, +carrot, +celery, +olive oil, +fennel bulb, +soy sauce, +onions, +sake, +white pepper, +green onion, +sugar, +black pepper, +water
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Salmon and mussels with white wine and cream (salmon a la nage)
shallot, +mussels, +salmon, +black pepper, +butter, +olive oil, +white wine, +leek, +garlic, +fish stock, +cream, +peas, +tomato, +chervil, +chives
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Cold Pasta Salad with Smoked Salmon, Cucumbers and Salmon Roe
shallot, +black pepper, +champagne vinegar, +chives, +cucumber, +dill sprigs, +garlic, +heavy cream, +lemon zest, +olive oil, +radiatore, +salmon roe, +salt, +salmon, +sour cream, +white wine
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Organic salmon and smoked salmon with crab fritters and cockle 'popcorn'
shallot, +crab meat, +salmon, +cream, +black pepper, +flour, +cayenne, +olive oil, +potato, +mint, +vegetable oil, +popped popcorn, +white wine, +cornflour, +salad dressing, +chives, +capers, +lemon juice, +coriander, +leaves, +chicory
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Anne's Fabulous Grilled Salmon
"This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon...
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Cattle Boyz Cedar Plank Grilled Salmon
Planked Salmon is a method of cooking/smoking salmon that has been used for hundreds of years by the First Nations Peoples. Prepared with natural red cedar,...
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Easy, Delicious Salmon Topped With Shallot or Onion
This is a welcome alternative to salmon with lemon or butter and herbs. I myself am not a huge fan of mayonnaise, but in this recipe it is perfect. The...
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Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé
Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. \r\n\r\nTo read more about Ripert, click here.\r\n\r\nHere...
shallot, +mushroom, +vegetable oil, +sea salt, +parsley, +garlic, +polenta, +milk, +salmon, +parmesan cheese, +butter, +water
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