Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch. A teaspoon of ground pepper helps give this salmon its dark crust. You need only one skillet to cook both the salmon and green beans.
In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread. The spread can be made an hour or two ahead and chilled; assemble sandwiches just before serving.