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 ...

The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people ...

To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.

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 ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

or selecting the largest dried guajillo chiles for Paola Briseño-González’s camarones al ajillo (shrimp in garlic and guajillo sauce). Yasmin Fahr’s new salmon with avocado and cilantro ...