Remove the fish from the oven, cover and keep warm. Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth. Heat 2 tablespoons butter in a 1-quart saucepan ...

This dish is seasoned with thyme and a fresh squeeze of lemon ... Add Freshness with Lemon: Squeeze fresh lemon juice over the cooked salmon and orzo to add a bright, acidic touch that balances ...

Season the fish inside and out with salt and pepper. Place the lemon slices, herbs, and garlic in the cavities. Roast the salmon for 8 to 10 minutes per inch of thickness—so if the fish is 4 ...

Really simple and flavourful salmon ... carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice ...

Stir in the heavy cream and thyme leaves. Season the chowder with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld. 4) Cook the Salmon: Gently add the ...

Then I put them in a bowl and added olive oil, pepper, lemon juice, oregano, and thyme. Based on the salsa-like topping alone, I had a feeling this recipe would be my favorite. I placed my salmon ...

Fry the leek, spring onion and thyme leaves for ... Place the salmon fillets on top of the leeks, season really well with salt and pepper and add the lemon zest and juice. Cover with a lid and ...

Add the red wine, beef stock and thyme and bring to a boil ... about 5 minutes. Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper.