Salmon salad can be made a few hours in advance and stored in the refrigerator. However, it’s best eaten within a day for optimal freshness. What are some good variations of this recipe?

Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down. 3. Meanwhile, in the same bowl, toss the salmon with the remaining 1 ...

The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.