Pan-sear the salmon. Sear the salmon fillets in a hot skillet until golden-brown, then flip and continue cooking on the other ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

Season beets with 1 tablespoon olive oil, lemon zest and salt to taste. Toss cucumbers in 1 tablespoon olive oil, a pinch of salt and dried dill. Season salmon ... set seared fillets in center ...

Preheat the oven to 200C/180C Fan/Gas 6 and line ... Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet. Mix the lemon zest and ...

and salmon fillets. Chop some fresh parsley for garnish and cut a lemon into wedges to serve. Preheat the oven to 425 F. In a skillet over medium heat, add 2 tablespoons of olive oil and the ...

Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and ...

Citrus zest adds a little sweetness and zing to the salmon. Lemon ... salmon should take about 8 minutes per inch of ...

Cut salmon into 2-inch chunks; season on all sides with salt. Slice zucchini into 1/2-inch-thick coins. Thinly slice half the lemon ... 8 minutes in preheated oven. Meanwhile, dice cucumber. Mince ...

Meanwhile, make the rub: In a blender, or small food processor, pulse chiles with garlic, lemon juice ... and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all ...