Repurpose your salmon leftovers in an inventive way with this salmon croquettes recipe, which comes with a caper-infused ...

Add the parsley stalks and sun-dried tomatoes ... 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes.

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

The star of this salmon dish is the vibrant green herb sauce, made with fresh parsley and dill; it adds a burst of freshness that complements the fish beautifully. This dish combines tender ...

A creamy, lemon-herb-yogurt sauce drizzled ... Four salmon fillets 180g of brown rice 480ml of vegetable or chicken stock 225g of asparagus 15g of fresh herbs (parsley, dill, thyme, chives ...

Stir in parsley; remove from heat ... Turn over to brown other side. Serve salmon cakes with sauce and lemon wedges ...

The Top Chef alum just opened Elmina, a West African restaurant, in Washington, D.C. His cookbook, Ghana to the World, comes out March 11. And he’s hosting a Food Network show, Wildcard Kitchen, now ...

Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and ...

When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the sauce. The fish can be made 1 to 2 hours ahead. The sauce can be made ...