![]() ![]() Add the fillets, skin-side down, and cook until the skin is lightly crisped, 3 to 4 minutes. Heat a large nonstick skillet over medium-high heat until a drop of water sizzles when it hits the surface, but if it begins smoking reduce the heat. Sprinkle the everything bagel spice evenly over the skinless side of the salmon fillets and gently press the seasoning into the fish. Make the salmon and salad: Place a platter near the stove. ![]() Transfer the dressing to a container with a tightfitting lid and refrigerate until ready to serve. If you want it thinner, add more milk, 1 tablespoon at a time, until it reaches the desired consistency. ![]() The dressing should be thick enough to coat the vegetables. Add the capers, garlic, dill, if using, and pepper and pulse just until well combined. Make the salad dressing: In the bowl of a food processor, combine the cream cheese, milk, and lemon juice or vinegar, and process until smooth. ![]()
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