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French in a Flash: Crunchy Broiled Salmon with Beets

Serious Eats Kerry Saretsky Post a comment

This recipe is a combination of a fantastic salad from Canton Arms, a gastropub in London, and a recipe I read in a French food magazine on an airplane. Beets and salmon are roasted together with olive oil and a bed of fresh thyme, all topped with simply toasted rosemary panko breadcrumbs. More

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