In a medium bowl, mix together the oil, honey, mustard, yogurt, parsley, garlic, lemon juice, zest and cumin until thoroughly combined. Rub mixture all over the salmon and place in a resealable ...

The post 19 Recipes That Don’t Pretend Lemon Is a Seasoning When It’s Clearly the Whole Point appeared first on Cook What You Love.

Grilled salmon is wonderful for dinner, of course, but I like to have some leftover. It works so well in salads such as this one, inspired by the haricots verts--French string beans--being sold at ...

Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.

Preparation. Step 1. Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt. Step 2. Cut ends off lemon and discard.

Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer ...

Bring water to a boil in a large, heavy saucepan. Add rice, cover and cook until the rice grains split, 50 to 60 minutes. Set aside. Place figs in hot water to plump 30 minutes; drain. Make ...

In a large bowl combine corn, sweet pepper, chives, basil, syrup, lemon juice and 1/4 teaspoon salt. Add blueberries; toss gently to combine. In a small bowl combine lemon peel, cumin, 1/2 ...