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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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Kick up salmon fillets with seasoning that's got sweet and heat.
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Seasoned panko bread crumbs give salmon fillets a crunchy crust in this easy and elegant dinner.
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Yummy curried wild rice and squash soup.
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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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This pina colada green smoothie is loaded with pineapple, coconut, dandelion greens, and cashews delivering a taste of the tropics.
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This recipe was used in our bar in Clayton, Idaho. It is a handy mix that can be made ahead of time. Just add to a glass of vodka and ice, and garnish as desired. The 'Wild River Saloon' was known for its Bloody Marys.
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Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy.