Thursday 10 October
If you're using pre-frozen salmon,
you want to zing it up a bit, just in case it's not as succulent as it should
be. If so, this is the perfect recipe.
We used cilantro instead of
tarragon, because we had cilantro and the tarragon plant is going into
hibernation; the result had wild flavor and an Indian touch.
On the side went our smaller,
tender pole beans from the garden, boiled for six minutes only; they were sweet
and pure, though we didn't mind when they got slopped with the savory mustard
cream as well.
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