Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor similar to that of béarnaise sauce.
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Serve the salmon with spring peas or asparagus.
Try a crisp French Chardonnay or Sauvignon Blanc with little or no oak, such as the Chablis from Rolland Lavantureux or the Domaine Chavet Menetou-Salon, a little-known Loire Sauvignon Blanc.
For my taste buds this was way too fatty. It lacks in refinement.
Decadent and rich. Super simple to prepare. Great dish!
This is absolutely the best ever salmon recipe!! It is simple, quick, consistently perfectly done and gets raves from everyone. For those sushi fans I cook it for 8-1/2 minutes. For me - 20 minutes is perfect ;))
This is such an amazing dish ~ Made it for my family and they could not get enough! Prepare it before your guests arrive and stick it in the oven while you entertain. I used a little less lemon as it would have gotten a tad too bitter
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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