AFTER becoming too big for her size 16 clothes, Laura Meyer vowed to shed the pounds. Having lost more than 4st in eight ...

To make the sauce ... Cook the salmon, skin-side down, until the skin is crisp, 45 minutes. Then place the fish in the oven for 34 minutes. Stir the heavy cream into the curried vegetable mixture ...

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.

The supermarket is cutting the price of over 2,500 household staples by an average of 26% both in-store and online from today ...

Mix to make a salsa. Season and add a squeeze of lemon juice. Rub the salmon fillets with olive oil and sear in a hot pan for 2 to 3 minutes on each side. Plate and spoon over the salsa. "I am a deli ...

I know Dijon sounds like it would be out of place here, but trust me: It adds just the right amount of tang to the sauce and sets it apart from others ... salt, and pepper. Put your salmon fillets in ...

Give your Christmas feast a twist by cooking salmon fillet with vegetables. The tender ... It's then topped with a rich tomato puree, cream, fresh parsley, and a dash of Italian seasoning. The final ...

The salmon fillets are pan-fried in a blend of butter, dried herbs, vermouth and olive oil, with double cream rounding off the sauce. "The retro sauce is super comforting both for its speed and ...

The salmon fillets are pan-fried in a mix of butter, dried herbs, vermouth and olive oil, with double cream completing the sauce. There's a double dose of tarragon, also known as the 'king of ...

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