This is a basic recipe for gravlax or cured salmon. Easy to do, less expensive, and tastes better than store-bought. Once you have this recipe down, you can start playing with other flavorings, like adding dill or mint. The fattier the salmon, the better for gravlax.Read More

Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More

Cool and creamy, this versatile tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats, vegetables or as a delicious topping for a baked potato or grilled salmon! Traditionally, tzatziki is served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. INGREDIENTS:...Read More