Rinse salmon and wipe completely dry. Carefully cut away any small bones on edges; with tweezers, pull out any small bones from center. Place salmon, skin-side-down, in a flat-bottomed glass baking dish. Stir together salt, sugar, and dill seed. Sprinkle... - 36.1933

GETTING READY 1. Wash and pat the salmon dry. Cut the salmon into strips that are about 1 inch (2.5 cm) wide and 3 inches (7.5 cm) long. 2. In a large bowl, add the oil, dill, liqueur, salt and pepper and mix well. 3. Add the salmon to the marinade and then... - 44.9636

GETTING READY 1. Start by preheating the oven to 400°F also wash the grapes leaves and pat dry MAKING 2. Lay each fillet on a surface, and season with salt and pepper, set the fillets aside at room temperature 3. Take the stem of the leaves, and trim knobby... - 38.8798

MAKING 1. In a shallow pan, bring water (enough to cover the salmon) to a boil 2. Add the salmon fillet to the boiling water. 3. Reduce the heat, cover the pan and poach the fish for 8 to 10 minutes or until it flakes easily 4. Drain and let cool slightly... - 42.9379

MAKING 1) Clean and rinse the salmon. Pat it dry. 2) Lay the spinach and onions on a baking dish and then place the salmon. 3) Mix yogurt, mustard, honey, dill and lemon juice together to make a paste. 4) Apply this paste on the salmon. 5) Bake the fish and... - 39.5089

Thaw salmon and scallops, if frozen. Cut salmon into 1-inch cubes. For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt. Place salmon and scallops in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish and... - 41.9017

MAKING 1) Debone the salmon and remove the skin 2) Into a medium bowl add the flesh, green onion and the cheese 3) Add in the mayonnaise, lemon juice, pepper till just mixed 4) Cling wrap the bowl and place in the refrigerator to chill SERVING 5) Serve the... - 35.132

GETTING READY 1. Preheat oven to 6/200°C/fan oven 180°C. MAKING 2. In a shallow ovenproof dish mix chinese five spice powder, honey and soy sauce. 3. Roll the salmon fillets in the mixture to coat them well. 4. Place the salmon fillets with their skin side... - 36.2419

MAKING 1. In a small saucepan, over a medium flame, bring the wine to a boil. 2. Add the tomatoes to the liquid and take the pan off the flame. Allow it to stand for until cooled. 3. When cooled, drain the tomatoes and reserve the liquid. Finely slice the... - 46.5821

MAKING 1) In a small saucepan, heat wine over a medium heat. 2) Stir in the tomatoes, remove the pan from heat and allow to cool. 3) Drain, slice the tomatoes into slivers and keep aside. 4) Thinly slice the salmon fillets on the bias into 8 equal pieces and ... - 44.7527

GETTING READY 1) Take a bowl and mix together salmon and lemon juice in it. 2) Keep it covered in refrigerator for a whole night, stirring occasionally. MAKING 3) Drain salmon well and combine it with rest of the ingredients. 4) Chill. SERVING 5) Serve cold. - 42.7741

MAKING 1. In a bowl soak oak or hickory chips in water for 24 hours. 2. Baste fish with vegetable oil generously on both sides. 3. Sprinkle salt over it. 4. Refrigerate the fish. 5. Pile charcoal in one corner of grill to prepare charcoal fire. Let it burn... - 33.6871

1. Preheat oven to 425°. 2. Place salmon on a jelly roll pan lined with foil; sprinkle evenly with coriander and salt. Combine chutney and mustard in a small bowl; spread over salmon and sprinkle with sesame seeds. Bake 14 minutes or until fish flakes easily... - 23.2847

1. In a medium bowl, combine the curry paste, coconut milk, grated fresh ginger, garlic, sesame oil, vegetable oil and 2 teaspoons of the soy sauce. Whisk well. Pour half of the marinade into a 9-by-11-inch glass dish. Add the salmon and spoon the remaining... - 41.4333

GETTING 1) Preheat the grill. MAKING 2) In a large pan, boil the potatoes for 10 to 12 minutes, until tender. 3) Add the broccoli pieces during the last 4 minutes of cooking. 4) Drain the vegetables thoroughly and slice the potatoes into chunks. 5) In a... - 41.2436

Rinse salmon and pat dry. In a wide frying pan, combine broth, clam juice, and wine. Bring to a boil over high heat; reduce heat and place salmon in liquid. Cover and simmer until salmon is opaque but still moist in thickest part; cut to test 10 to 12... - 41.1759

1. Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing. 2. Prepare grill for direct grilling. Grill salmon, skin side down, over medium coals 5... - 35.4959

1. ln a large, heavy saucepan, heat the oil over moderately high heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the potatoes, tomatoes, bouillon cube, and water and bring to a boil. Lower the heat, cover and simmer, stirring... - 30.6122

GETTING READY 1) Preheat the oven to 180°C/fan 160°C/gas mark 4. 2) Trim the fronds from the fennel and chop them coarsely. 3) Halve the fennel bulbs, then slice each half into 3 wedges. MAKING 4) In a pan, cook the fennel in boiling salted water for 10... - 40.3155

GETTING READY 1. Wash thoroughly and pat dry the endive leaves. 2. In a wooden chopping bowl, chop tomato, avocado, onion, and olives together. MAKING 3. Poach salmon and allow it to come to room temperature. FINALIZING 4. In a salad bowl, arrange endive... - 39.7146

Combine butter, onion and mushrooms in a 4-cup (1 -litre) glass measure. Microwave on HIGH, uncovered, 3-4 minutes or until just tender, stirring once. Combine salmon, mayonnaise and parsley. Add drained mushrooms and onion, leaving their cooking liquid and... - 47.0755

GETTING READY 1.Ready the flan ring and preheat the oven. MAKING 2.Place the pastry on the flan ring. 3.Pierce it well and refrigerate for 30 minutes. 4.Combine cream, egg, salt, pepper and Tabasco sauce. 5.Spread salmon on the pastry and top it with alayer... - 39.7283

Insert metal blade. Chop shallot; set aside. Pull any bones from sole with pliers or tweezers, then cut fish into chunks. Place fish in work bowl and process continuously until pureed. Add egg and 1/4 cup of the cream to work bowl; process continuously until... - 40.2774

GETTING READY 1. Take a large stockpot or pan with water, add fish bones, celery, onion, peppercorns, bay leaf, parsley and wine. Add water sufficient to cover the mixture and simmer. Cover partially and on medium heat simmer for 45 minutes. Discard scum, if... - 45.4786

GETTING READY 1) Preheat the oven at 350 degrees. MAKING 2) If using the fresh salmon, put the fillet with skin side down in a baking pan. 3) Sprinkle little lime juice along with little salt. Cover the salmon with buttered piece of wax paper. 4) Bake the... - 46.4238

MAKING 1. Slice the salmon into 10 to 12 thin pieces, cutting on the bias. 2. In a dish, whisk together the soy sauce, ginger, honey, garlic, and red pepper. 3. Add the salmon to the soy mixture, turning to coat each piece on both sides and let stand 15... - 48.5706

Butterflied Coho Salmon With Herbed Barbecue Sauce has a Sole taste.The Lemon Flavour and Tangy gives the Butterflied Coho Salmon With Herbed Barbecue Sauce Stimulating taste. - 31.6172

GETTING READY 1. To prepare the dressing, combine 3 tablespoons of the olive oil, 1 tablespoon of lemon juice, mustard, tarragon and seasoning into a bowl or a screw-topped jar. 2. Whisk or shake to blend ingredients. Set aside. 3. In another bowl, whisk... - 47.5726

In a small saute pan or skillet over medium heat, heat the 2 tablespoons oil and saute the shallots and garlic until translucent. Add the coriander and saute until aromatic. Transfer the shallot mixture to a plate or shallow dish and let cool completely. In a... - 40.6958

GETTING READY 1. Preheat the oven to 200 degrees centigrade. 2. Place the pastry on a floured surface and cut out two 5-inch rounds. Place on a baking tray, score with a knife, brush with egg and bake for 10 minutes until well risen and golden. 3. Remove any... - 47.2554

MAKING 1. In a pot, boil the water and add the soup mix, reduce heat to medium and simmer for 10 minutes. 2. Now add all the other ingredients and cook until salmon pieces are done, about 5 minutes. SERVING 3. Serve hot portioned in soup bowls with a crusty... - 32.0523

Remove skin and bones from fish and grind twice. Stir into hot water and simmer gently for 3 minutes, stirring constantly. Add onion, celery, parsley, and green pepper to milk. Scald and strain. Melt butter; blend in flour, salt, and pepper. Add scalded milk,... - 43.4507

MAKING 1. Halve 1 clove of garlic by slicing it and rub it all over the interiors of a large wooden salad bowl. 2. Turn the remaining garlic into a paste and blend in anchovies and continue to mash. Spoon 2 tbsp of olive oil and continue to mash and stir the... - 41.2654

Transfer chilled sole to stainless steel bowl and set in larger bowl filled with ice. Whisking constantly, gradually add whipping cream in slow, steady stream until well blended. Beat egg whites in medium bowl until frothy; fold into fish mixture. Season with... - 40.84

MAKING 1. In a saucepan, boil milk and butter for making the panade. 2. Remove from heat and add flour. 3. Use a wooden spoon to beat vigorously until panade is smooth and pulls away from edges of the pan. 4. Return to heat and cook until it forms a ball,... - 43.7118

1. In a food processor or mini chopper, combine parsley, oregano, garlic, oil, lemon zest and juice; season with salt and pepper to taste. Puree until very smooth. 2. Arrange salmon in a shallow glass dish; coat both sides with pesto. Let stand at room... - 27.2895

MAKING 1) Wipe the salmon fillets with a slightly damp paper towel, discard small bones, if any. 2) Sprinkle and rub the Pernod on the flesh side of the fillets. 3) In a small bowl, mix the sugar, salt and pepper together. 4) In a nonreactive baking dish,... - 39.9729

GETTING READY 1. Start by trimming the asparagus spears, take a sharp knife and use it to trim away any dark parts of the salmon and bass, also take the fish and cut it into thin slices MAKING 2. In a skillet, lay them in a single layer, then add water to... - 45.4218

MAKING 1.Take a pan, place fish in it along with onion, milk and pepper. 2.Put the lid on and poach for 15 minutes. 3.Strain the fish. 4.Remove the skin and flake. 5.Keep aside the poaching liquid and onion. 6.In a separate pan, heat butter. 7.Add flour to it... - 44.3822

In 5-quart glass or plastic container, combine brine ingredients. Stir until salt and sugar are dissolved. Add fillets to brine. Cover and refrigerate 12 hours or overnight. Place wood chips in large mixing bowl. Cover with water. Soak chips for 1 hour. Drain... - 39.1687

GETTING READY 1. Fillet the bass 2. Prepare a china dish and sprinkle one-third the marinade and a little of the dill on to the plate MAKING 3. Lay a piece of the fillet on the plate, skin-side down 4. Sprinkle with another third of the mixture and layer... - 35.2523

GETTING READY 1) Remove excess brine from the vine leaves by rinsing them in water. 2) Drain the leaves well. 3) Take 8 ramekin dishes and lightly... - 45.6523

Skin the fish fillets or steaks and the roe. Chop the roe. Peel and thinly slice the onions. Wash and slice the leek. Put the fish, roe, salt, onion, leek and water in a saucepan and bring to the boil. Simmer for 20 minutes. Dice the celery and add to the pan... - 39.4784

GETTING READY 1. To prepare the green beans wash them and if desired, remove ends and strings. MAKING 2. In a large covered saucepan or Dutch oven cook the green beans and potatoes in boiling water for 15 to 20 minutes until just tender. 3. Then drain and... - 46.7197

Place potatoes in 4-quart Dutch oven or stockpot. Add just enough water to cover potatoes. Bring to a boil over medium-high heat. Add salt, peppercorns and allspice. Cook for 3 to 5 minutes, or until potatoes are tender-crisp. Reduce heat to medium-low. Add... - 39.6895

Remove any bone or skin from fish and cut into bite-size pieces; set aside. Place wok over medium-high heat. When wok is hot, add butter. When butter has melted, add onion and stir-fry until limp (about 2 minutes). Add mushrooms and stir-fry until limp (about... - 43.2521

MAKING 1) Grate the lime zest and reserve. Cut and strain the juice, and reserve. 2) Using a knife, slice the fillet thinly at an angle as you would smoked salmon. Transfer slices in a shallow dish. 3) In a separate bowl, mix lime juice and zest, vinegar,... - 39.5233

Pour 2 cups Fish Aspic into shallow pan (aspic should be about 1/4 inch deep). Set aside in refrigerator to firm. Generously oil 6-cup charlotte mold or other deep mold and set aside. Rinse fish in cool water and pat dry with paper towels. Combine fish and... - 41.0443

1. Thaw fish and shrimp, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 1-inch cubes. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside. 2. Cut off and discard upper stalks of fennel, reserving some of the... - 33.2328

1. Prepare the fish: Pour a little of the vinegar over the fish fillets, then rinse them under cold running water. Pat dry and arrange on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the... - 29.5462