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Rub the salmon with the olive oil; season with salt and pepper. Grill skin side down over moderate heat, turning once, until browned and just cooked through, 10 to 12 minutes.
Long Island Iced Tea; Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce; Heirloom Tomato and Grilled Corn Panzanella with Salmon; Caja China-Roasted "Peking" "Pekin" Pulled Duck Sliders with BBQ Creme Fraiche and Pickled Grilled Green Onions
How to make Jane Fonda's Salmon with Sweet Corn Sauce Start by mixing the soy sauce, lemon juice, sugar and garlic in a bowl. Add the salmon, skin side down, and let it marinate for at least 15 ...
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
In a small bowl, whisk the maple syrup with the lemon juice, both mustards and 1 tablespoon of the grapeseed oil. Thread the salmon onto skewers and season all over with salt and pepper. In a ...
Main Dishes: Dijon Rack of Lamb with Rosemary, Farro, and Autumn Vegetables (Adams); Roast Chicken with Tarragon Velouté and Cauliflower Purée (Waxman); "Seafood Mixed Grill": Opah, Coho Salmon, and Swordfish on Sweet and Sour Eggplant (Moonen) Wedding Cake: Egyptian Semolina Cake with Berries and Cream (Feniger)
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is ...