You want to have a great dinner ? Have no ideas? .One of my favorite and most tasty salads on earth is the "Smoked salmon salad , this is why I will share the recipe with everyone here , it`s healthy , nutritious and low fat ! So don`t worry you wont get a big belly !

A friend who knows him once told me a story about the actor and director Alan Rickman. He is so upper middle class that when he was filming “The Winter Guest” (an excellent wee film - http://www.imdb.com/title/tt0120521/ ) in Fife, he went to a local fish and chip shop with some of the actors and crew and ordered “Salmon and Salad”.

The Clintons' tab came to $1,530 and included entrees of nine steaks, three chicken, three salmon and three Maine scallops, two lobster pappardelle, salads, sashimi, rock shrimp, and various side dishes.

How to Cook Salmon - Easy and healthy collections of recipes for salmon particularly the salmon salad that you can cook and prepare anytime, every time.

Salmon Steaks, Chili Horseradish, Green Bean Alamandine, Waldorf Salad, Apple Pear Compote, Caribbean Fish, Sweet-and-Sour Spinach Salad, Roast In Apricot Mushroom Sauce, Jerusalem Kugel, Strawberry Rhubarb...this is just a sample of the recipes you can find in this wonderful search engine.

Sashimi (Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafoods, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thin-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, sticked) and 身 = mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime Process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish subject of this article.