This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

set mustard sauce aside. Sprinkle salmon evenly with pepper and 3/4 teaspoon of the salt. Remove baking sheet from oven. Place salmon over rice, skin side down. Spoon mustard sauce evenly over salmon.

Cover the salmon with the dill ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil ...

In a small bowl, stir together the yogurt, 1 tablespoon of horseradish, the lemon zest and juice, dill or chives, mustard and a few grinds ... spread about 1/4 cup of the horseradish sauce on each of ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive ... seasoned it and then bring out from heat. 4. For sauce vierge, combine chopped tomato, dill leaves, capers, ...

For a true Southern meal, pair these burgers with classic sides like coleslaw, cornbread, or collard greens. Or go for a ...

Sprinkle with the chopped dill. Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish.

For the house dressing, if making, whisk together the egg yolk, mustard ... of the sorrel and vermouth sauce into the centre of two serving plates. Lay the grilled salmon slices on top.

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...