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View Recipe. This roasted lemon salmon is a bright and easy dinner with plenty of fresh flavors. The star of the dish is the vibrant green herb sauce, made with fresh parsley and dill; it adds a ...
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Get the Creamy Tuscan Vegan Pasta recipe. PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON ... and dill give the whole dish a fresh finish—think main and salad all in one! ... Get the Air Fryer ...
Dry the salmon skin thoroughly. With a very sharp knife, cut diagonal slashes in the skin and season with salt and pepper. Heat a nonstick frying pan over medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 45 minutes. Then place the fish in the oven for 34 minutes.
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Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid.
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5. Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes. Transfer the scamorza to plates. 6. In a large bowl, toss the remaining 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos.