This Salmon Tartare with Chive Oil ... Use a ring mold to shape the mixture into a neat round on a plate. From there, you'll dress the dish with chive oil, crème fraîche, and toppings like ...

STATEN ISLAND, N.Y. --- Try cold-poached ... 4 pounds salmon, skin side down, to the liquid, set at medium-low heat, for about 4 minutes. Carefully remove and place on a chilled plate.

Firm-fleshed salmon is an excellent choice ... 2) Drain and rinse under very cold water. Dry and transfer to a serving plate. 3) Heat the olive oil in a small skillet and add the garlic.

Rub both sides of the salmon with the olive oil. Place salmon skin-side down in ... Stir for 2 minutes until fragrant. Remove to a plate and cool. Place in a spice grinder or clean coffee grinder ...

The gorgeous plate right here just works ... Even the leftovers work! Flake cold salmon, mix with the relish and dress with the aioli for a killer lunch with bagel crisps or pita crisps.