For the salmon, pat the fish dry using kitchen paper ... Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the ...

Remove from the pan and rest in a warm place. Mix currants, vinegar, pine nuts and remaining olive oil together in a small bowl. Divide cauliflower puree between 4 plates and place salmon fillets ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.

Season salmon all over with salt and lime zest ... Meanwhile, make pea purée. In a large pan, sauté shallot with garlic and 1½ tablespoons olive oil. Once shallots are pale and soft, about ...

Let cool. Store in an airtight container until ready to serve. Cut each slice of salmon into three pieces, of about 2 inches by 3 inches. Lay each piece lengthwise on a cutting board. Place 1/2 ...

John’s back in the kitchen ready to show us his secret to perfectly cooked seared salmon ... make a thick puree - this will thicken the sauce. Pour the puree back into the pan, let it bubble ...

Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...