The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ...

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 ...

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 ...

This version is stuffed with spinach, watercress and cream cheese, and served with a dill sauce. Equipment: For this recipe you will need a pastry lattice cutter. Check the salmon for bones and ...