This restaurant-style meal only looks complicated. But with the few simple and fresh ingredients and the right cookware, you can easily recreate this at home for special occasion or an elevated take on a mid-week meal.
This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.
Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.
The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving.
Vibrant colors; salty, sweet and creamy flavors; all go to make every bite of this appetizer feel both special and simple at the same time! Gravlax is a sugar and salt cured salmon often with dill and spices, more subtle in texture and flavor that smoked salmon, but you could easily substitute for either.
A pikelet is a small, unsweetened pancake used in Australian cuisine. Latkes are potato pancakes; these are sweet since they’re made of sweet potato. Canapés are little fingerfoods, often made in geometric shapes, made of a starchy base with savory ingredients draped over.
An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.
You've never had salmon like this before. With a flavorful basil-and-olive-oil crust and grilled to perfection, it is complemented by a fresh, homemade salsa.
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