Add salt and pepper to taste. #6. Baste the salmon generously with the butter sauce. Note: You can use the remaining sauce on ...

Before you buy salmon for your next dinner, whether you're a seafood aficionado or a newbie, it's worth knowing these ...

The sauce is bursting with sharpness and samphire ... a large plate and season with salt and pepper. Spread the butter on top of each salmon fillet and press the fillets, buttered-side down ...

Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.

For the salmon, heat the olive oil and butter in a pan and season the fish ... Set aside on a warm plate. For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer.

Spoon the mashed peas onto plates and top with the salmon, skin side up. Spoon the tarragon-butter sauce over the salmon and serve.

About Seared Salmon in Tabasco Butter Recipe: Pan-seared salmon fish served hot, topped with freshly made tabasco butter. This salmon dish is best served with a side of potato salad or mashed potatoes ...

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 ...

The salmon is gently cooked in a flavorful broth until it is perfectly tender and flaky. The mousseline sauce, made with butter, egg yolks, and lemon juice, adds a luxurious touch to the dish. This ...

A tart and creamy yogurt sauce is just the thing to break through the fattiness of the salmon. The honey-mustard yogurt sauce is also flavored with another squeeze of fresh lemon juice and a few ...