You need three ingredients to make the crispiest and most delicious salmon bites: salmon, your favorite condiment or sauce, ...

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 ...

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 ...

Fold over the overhanging pieces of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle the cucumber ...

When sea salt is dissolved, add oil a little at a time. Yellow anticucho sauce: Combine all ingredients in a bowl and mix well. Salmon skewers: Thread the salmon cubes onto the skewers ...

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

Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...