2 tablespoons olive oil, plus 1-2 quarts for poaching; 2 tablespoons finely chopped tarragon, plus extra for garnish; 1 small shallot, minced; 1 whole canned tomato, roughly chopped ...

Look for salmon pieces that are evenly thick, about 1 to 1½ inches. We liked our salmon cooked between 115°F and 120°F, which leaves the thickest part with some translucency.

Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes, cut side down; cook, undisturbed, until golden brown on 1 side, about 3 minutes.

Preheat oven to 300 degrees. Line a baking sheet with foil. Place salmon on the foil and spray both sides with olive oil. Sprinkle with salt and pepper to taste. Bake in oven 20 minutes. Meanwhile ...

For nutritional information on this and other great recipes, go to rd.ca or check out Key Ingredients in this month's Reader's Digest, on newsstands now!

It’s always nice to be told to eat something fatty. Fat simply makes things taste better. And that’s why salmon, which is high in good-for-you omega-3 fatty acids, is such a great choice on a ...

Slow-Roasted Salmon With Fresh Chile-Tomato Sauce. 45 minutes. Serves 4 to 6. Ingredients. 1 skinless side of salmon (2 to 2 ½ pounds) ¼ cup olive oil, plus more ...

Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.. 2. Add Broccoli. While the potatoes are roasting, toss ...

Makes 8 servings as part of a larger spread. 3 pounds small new waxy red or yellow potatoes. Zest and juice of 1/2 lemon. 1/4 cup extra virgin olive oil ...