Sprinkle spice mixture evenly
over top of each salmon filet.
Roll the wide end
over the top of the salmon, bring the small end up, and press dough together to seal.
Not exact matches
Scatter half
of the grated cheese in the blind - baked pastry case,
top with the flaked
salmon and beans, and then pour
over the milk - and - egg mix.
Slices
of smoked
salmon topped with scrambled eggs placed
over a flavorful layer
of pesto and toast is such a delicious idea.
Lay the
salmon skinless side down and spoon some
of the marinade
over the
top.
Once the
salmon is cooked, place a fillet on
top of the salad and drizzle
over any remaining juices from the foil packets.
Make a packet out
of the parchment paper in the following manner: fold up the
top and bottom parts
of the parchment, touching them in the center
over the
salmon.
Rub mustard miso sauce
over the
top and sides
of the
salmon.
Lay 1/3
of the chile strips on
top, sprinkle with the dill, and arrange the
salmon over the mixture.
Press a sheet
of plastic wrap
over salmon and place a smaller dish or heavy pan on
top (it should be small enough to fit inside the dish so it rests directly on
top of salmon).
Place a couple
of broccoli stems on each one, then sit a
salmon fillet on
top and scatter
over the ginger.
Place
salmon onto each
of 4 plates, and spoon relish
over top.
Toast the English muffins and fold two slices
of smoked
salmon over top of each.
Place
salmon over the
top of the salad.
Lay the
salmon skinless side down and spoon some
of the marinade
over the
top.
Place several spoonfuls
of the spinach mixture on
top of the
salmon, smoothing it out so that it does not spill
over the sides.
First Nations leaders have been occupying fish farms in the Broughton Archipelago for
over 200 days, and now, leading environmentalist David Suzuki, invited
top chefs concerned with the wellbeing
of wild
salmon, to add their voice to the resistance.
First Nations leaders have been occupying fish farms in the Broughton Archipelago for
over 200 days, and now, leading environmentalist David Suzuki, invited
top chefs concerned with the wellbeing
of wild
salmon, to add their voice to the resistance.