To make the salmon, sprinkle the semolina and paprika over a large plate and season with salt and pepper. Spread the butter on top of ... To make the sauce, place the parsley leaves in a food ...
Taste and season with salt and pepper, if necessary. Spoon a little of the herb sauce on top of each piece of salmon, top with half a quails' egg and two asparagus spears. Serve the remaining ...
This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter, is a snap to ... Spoon the sauce over the fish to coat. Add the parsley leaves and serve ...
Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move ... the salmon turns moist and tender in the buttery sauce, and the light breading gives a satisfying texture ...
Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.