Prep time: 10 minutes Cook time: 10 minutes 2 For the salad For the salmon First make the salad. In a bowl, combine the ...

Season to taste with sea salt and lime juice. For the fish: Preheat oven to 400 degrees. Place salmon, skin-side down (if fish is not skinned), on a parchment-lined baking sheet. Spray or rub fish ...

from sardines to a whole salmon, as long as you have a big enough oven. One of my favorites is sea bass (I pull them out of the Long Island Sound from June to October). Now, the salt crust.

Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer.

The semolina on top of the salmon ... salt and pepper. Spread the butter on top of each salmon fillet and press the fillets, buttered-side down, on to the semolina mixture to give an even crust.

Chag Sameach! 1. In a bowl, make the marinade for the salmon by mixing 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Coat the salmon fillets with the marinade. 2. Mix the ...