Cut the salmon into cubes. 2 lb salmon Add cubed salmon to the baking dish and toss with cayenne pepper and BBQ sauce. Bake ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive, grilled to perfection ... seasoned it and then bring out from heat. 4. For sauce vierge, combine chopped tomato, ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

In this dish, the salmon is served with a blueberry BBQ sauce. Berries are a traditional seasonal ingredient in Indigenous cuisine. Wild blueberries can be found all over Canada and BC is one of the ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Add the salmon, stir, then leave to marinate for 20 minutes. Meanwhile, soak 4 wooden barbecue skewers in cold water. To make the raita, gently squeeze the cucumber to remove any excess water.

For these crispy and crunchy sliders, F&W recipe developer Anna Theoktisto dredges chicken tenders in pretzel pieces and honey mustard, then fries them to golden perfection. She tops them with a ...