Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting ... Spread the butter on top of each salmon fillet and press the ...

And when it’s too hot to bake, we like this similar grilled ... place the salmon, skin sides down, in the pan. Melt the ...

Season salmon on both sides with salt and black pepper. In a large skillet over medium-high heat, heat 1 Tbsp. oil and 1 Tbsp. butter until ... spooning sauce over salmon, until salmon is cooked ...

Add brown sugar, paprika, oregano and olive oil, and pulse until well incorporated. Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub ...

Like this grilled ... coat the salmon in the miso dressing, grill it until cooked through, and serve it on rice noodles and pak choy, which are also cooked in the yummy miso sauce.

In the kitchen today, we welcomed Chef Marc Sheehan from Northern Spy making Homemade Cornbread served with Maple Smoked Salmon, Whipped Cheese, and Brown Butter Vinaigrette. Brunch Specials: ...

First, we highlight the natural sweetness of sweet potatoes with Korean goguma-bap, which includes chewy, nutty brown short ... a creamy no-cook sauce for buttery seared salmon filets.