This might be the best homemade lemon dill sauce ever! It's creamy, easy to make, versatile, lemony dilly delicious, and has ...

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 ...

Any restaurant menu you glance at has a section dedicated to sandwiches. These sandwiches showcase the diverse love of food combinations across the United States. Each one tells a story about the ...

Season with salt and pepper. 2. Set the salmon in a large, shallow dish and season with salt and pepper. Coat with 1/2 cup of the sauce; refrigerate for 1 hour. 3. Light a grill and oil the grates.

Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining ...

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 ...

We love sliders for their versatility, but instead of switching up the burger meat for fish or turkey, it's time to think ...

To infuse the salmon with added layers of flavor, try glazing the fish with a four-ingredient garlic honey sauce that will bring out the savory, spicy, seafood flavors of the sandwich with a ...

A quick and delicious way to make salmon for lunch. Place rack in upper third of oven. Preheat broiler. Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch ...

This juicy salmon burger, accented with Dijon mustard and garlic powder, is packed with flavor. A mayo sauce, with plenty ... bun complements the soft salmon patty. If you can't find them, though ...

At Morton's The Steakhouse treat yourself any day of the week, with the above deals on oysters, bubbles and wine. The Blarney ...

So I let it be when I am enjoying my lamb croquette, particularly the ‘just the right amount’ of sauce in the sandwich; allowing the eater to relish the bread, patty and lettuce leaf as well.