As Louisiana’s “Queen of Condiments,” her mission is to make cooking approachable via cooking classes in Baton Rouge, New Orleans and Covington. Her website Kitchen Confidence with Lili is an excellent resource for delicious recipes, including the one below for Salmon Salad with Citrus and Mango.

My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

Valentine’s Day Menu Chef Eric Fraudeau created this special menu for February 14th for our Perfectly Provence followers. The chef and his wife Yetunde are the power couple behind Cook’n with Class with cooking school locations in Paris and Uzès. The team has developed a wide variety of cooking classes, hands-on …

Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!

There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.

Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.

By David Scott Allen for Provence WineZine: Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white, either. It has none of the traditional red fruits associated …

This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week “go-to” favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d’Espelette) from the Pays Basque in France,

Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.