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From salads such as salmon and dill salad and canned salmon potato salad to appetizers such as smoked salmon mousse and stuffed salmon avocados, to mains like salmon burgers with garlic yogurt and ...
Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.
Gravlax with hovmästarsås (a mustard and dill sauce) Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs [1] [2] and may occasionally be cold-smoked afterwards.
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Shortly after, the British inventor and merchant Peter Durand patented his own method, this time in a tin can, creating the modern-day process of canning foods. [5] Canning was used in the 1830s in Scotland to keep fish fresh until it could be marketed. By the 1840s, salmon was being canned in North America in Maine and New Brunswick. [6]
John Sullivan Deas (c. 1838 – July 22, 1880) was a Black tinsmith who helped found the salmon canning industry on the Fraser River in southern British Columbia, Canada. [1] His cannery was located on Deas Island, which bears his name to this day. [1] In 2017, he was named one of 150 noteworthy British Columbians by The Vancouver Sun. [2]
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.