Fish salad is a healthy and nutritious and is generally made from sea fish like tuna or salmon. Generally fish salad are eaten with sandwiches (as a filling) or tossed in with a green salad. Parsley, celery and onion ... More »
This is another one of those meals that is so tasty and so impressive, yet so easy to pull together.
It works really well in the warmer months, so don't think twice about making this dish for your next Summer
The smoked salmon is a real work of art that you would not be able to stop admiring yourself. Surprise your guests with this wonderful creation and catch them absolutely spellbound. A very easy and highly nutritious recipe, it is a wonderful treat for any ..
This tuna salad is a refreshing side dish which you can enjoy at your lunch or dinner. It is a medley of veggies, egg, tuna and herbs and is very easy to prepare. Watch the recipe video below and try it for
To prepare salmon
combine the seasoning, breadcrumbs, lemon zest, pepper, and garlic in a shallow dish or pie plate. Lightly coat both sides of fillets with Olive Oil, and sprinkle evenly with 1/4-teaspoon salt. Dredge both sides of fillets in breadcrumb ..
This canned salmon recipe is a salad with a difference. Potatoes and salmon seasoned with mouthwatering ingredients make it the perfect choice for your barbecue party this weekend.
On a 10- by 15-inch rimmed baking sheet, mix bread cubes with 2 tablespoons of the oil.
Bake in a 300° oven until crisp (about 30 minutes), stirring occasionally.
Let cool.
In a large bowl, whisk together vinegar and remaining 1/4 cup oil.
Add tuna, ..
Place tuna in large bowl. Add vegetables and mix.
Pour vinegar and lemon juice in another bowl. Add mustard, salt and pepper; mix together with whisk.
Whisk in cream. Pour sauce over salad and toss well. Marinate 15 minutes before
Clean and wash the cabbage.
Drain and slice it fine.
In a large pot bring the water to a boil and add the cabbage.
Let the water come to a boil again, then remove and drain the cabbage and allow it to cool.
Brown the bacon lightly and break it into small ..
Place 2 tablespoons salad oil in a wok or 10 to 12-inch frying pan over medium-high heat.
Add fish and ginger; stir-fry until fish is slightly translucent but still moist in center (cut to test), 4 to 6 minutes.
Lift from wok; set aside.
Add remaining salad ..
TO PREPARE THE DRESSING: Mash the anchovy fillet in a small bowl with a fork or the back of a spoon.
Add the egg and beat well with a whisk.
Add the mustard, lemon juice, garlic, and olive oil and whisk for 1 minute.
Add the dressing and beat until ..
1. Bring a small saucepan of water to a boil. Wash and trim the sweet potato; do not peel it. Cut the potato into 1-inch chunks and cook 20 minutes, or until tender.
2. Meanwhile, bring a large pot of water to a boil. Trim the asparagus, cut into 1-inch ..
TO PREPARE THE DRESSING: Mash the anchovy fillet in a small bowl with a fork or the back of a spoon.
Add the egg and beat well with a whisk.
Add the mustard, lemon juice, garlic, and olive oil and whisk for 1 minute.
Add the dressing and beat until ..
Place fish in a single layer in a 9- by 13-inch baking dish.
Cover and bake in a 400° oven until fish is just slightly translucent or wet inside when cut in thickest part (about 10 minutes per inch of thickness).
Let cool; then cover and refrigerate for at ..
Grate 1 teaspoon peel from oranges; set aside.
Cut off and discard remaining peel and white membrane; thinly slice fruit crosswise.
On 4 dinner plates, arrange equal amounts of arugula, then alternate slices of toast, onion, and orange on greens.
Scatter ..
