Place tomatoes, onions, peppers and cumin in bowl; combine. Pour lime juice over avocado; add to tomato mixture. Season with salt. Serve ...

Place poached salmon trimmings, sour cream, fish aspic, cognac, lemon juice, salt, pepper, fennel and nutmeg in blender or food processor; process ...

Place salmon and egg in blender or food processor; process until smooth. Work in cream cheese; season. Whip cream to stiff peaks; fold into salmon ...

Lightly pan sear fillet; let cool. Coat with salmon mousse; wrap in salmon skin. Place on baking pan; finish in oven to internal temperature of 100 ...

Bloom gelatin in chilled fish stock. Place over hot water bath; whisk in sour cream. Cover; let gelatin dissolve. Dip salmon belly into sauce to ...

Place salmon and tuna trim in blender or food processor; process for about 40 seconds. (Mixture should be chunky, not smooth.) Add remaining ...

Wash greens, dry and chill well. Combine remaining ingredients except pignolias for a vinaigrette. Assemble greens and pignolias and toss with ...

Spin or towel-dry greens and tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. ...

Combine liqueur and lime zest; add remaining ingredients. Let stand for 12 to 15 minutes. TO SERVE Arrange 1 of each type of melon ball in glass ...

Heat olive oil in saute pan. Add vegetables; sear on all sides until brown. Transfer to oven; roast at 400 degrees F until tender, turning ...