It's shockingly easy to throw together a bold smoked salmon dip. You just need three ingredients to create a last minute app ...

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 ...

*If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough ...

A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine.

Drizzle the salmon with a little olive oil and season ... Add the lentils and capers. As a bonus, the capers will end up getting nice and crispy, too. Season the lentils and capers with salt ...

Salmon is not something we ate fresh when we ... This is Dad’s recipe and has the Italian influence of olives, capers, and plenty of lemon.

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

This recipe could be perfect for the holiday season! It's simple but sure to impress your guests and your family and friends ...

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell. Pour the egg mixture overtop, and then arrange the chopped dill and capers on top. Bake in the oven ...

A whole side of salmon, baked and served warm or cold on ... Both the crumb crust and the dill and caper sauce can be made up to 2 days ahead. To make the crumb crust, place the parsley and ...

Blanch the asparagus in salted boiling water then transfer to a bowl of ice water to stop the cooking process. Once cool, lay on a kitchen towel, wrap and chill until ready to assemble.