Cured Salmon with Creme Fraiche and Lemon. Ingredients. 2 cups kosher salt. 2 cups sugar. 2 tablespoons minced fresh ginger. 2 scallions, minced. 2 garlic cloves, minced. 2 tablespoons lime zest.

Add the leek, broccoli, green beans, parsley and crème fraiche. Step 4 Stir everything together gently over a medium heat for one or two minutes, adding the salmon chunks at the last moment.

Add the drained broccoli rabe, season with salt and pepper, and cook, stirring, about 3-4 minutes. Meanwhile, toast the bread in a toaster oven or under the broiler until just lightly brown.

SERVES 2. 610 calories per serving. 80g wholewheat pasta, such as penne. 1 small head broccoli (around 200g), cut into small florets. 4 anchovies in olive oil, from a jar or can, drained and chopped ...

Salmon (Main) 200 g: Broccoli, cut into small florets: 300 g: Pasta, Penne, Fusilli, Conchiglie and Tagliatelle all work well with this recipe: 250 g: Creme fraiche: 1 handful: Parmesan cheese ...

WILD Alaskan salmon is a staple of supermarket shelves and not only is it delicious it is also environmentally sustainable. Alaska salmon are wild and grow to adulthood feeding on their natural ...

1 large cucumber, preferably English, peeled, seeded and sliced into thin half-moons 1 green onion, minced Coarse salt 1 1 X-pound salmon fillet, skin on or off, no more than X inch thick ...

Smoked salmon is a classic topping for eggs Benedict. This version is extra decadent thanks to a hollandaise made with caper-infused butter and brown-butter fried capers. This spinach pesto ...

Melt butter with olive oil in a large, heavy-bottomed saucepan over medium. Add leeks; cook, stirring often, until softened, 5 to 8 minutes. Add celery; cook, stirring often, until tender and ...