Sweet and sour sauce is the perfect complement to many recipes, and salmon is no exception. Yuya, the famous content creator ...

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 ...

There’s nothing quite like the combination of bold spices, tender salmon, and a creamy, zesty sauce to make a meal unf ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Equipment and preparation: You will need a 450g/1lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the salmon in foil and ... To make the dill sauce, sprinkle the cucumber with salt ...

In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce ... Transfer to a cookie sheet and form into a loaf. If using the bacon, wrap the slices ...