Search Results (2,419 found)
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This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
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I was given a large quantity of cut hickory logs, which I splintered to use in a BBQ grill. I love salmon so I tried it. There were some difficult tricks-you...
Ingredients: salmon, black pepper, bbq sauce
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Your guests will savor each rich bite!
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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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Savory and hearty, this soup will make you crave for more!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
To dress pasta Olive oil, of course But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo
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A gourmet brunch dish that can be made in a snap. Your guests will never know!
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Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!
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Get Cucumber Canoes of Salmon Mousse Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe By: Marcia Kiesel Servings: 6 first-course servings