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Fine Cooking

Issue 71 - May 2, 2005

sear roasted salmon fillets with lemon-rosemary butter sauce

Page 39

Cuisine: North American | Course Type: Main Courses

(1 review)


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25th April 2013

soupereasy from Wanaque, N.J

Having a rather nice salmon fillet on hand, perused the web and found a recipe that I had all the ingredients for.
This was really good.
The searing of the salmon gave the flesh just a bit of a crust and the drizzle of the beurre blanc just added to the flavour.

Only change I would make would be to halve or even quarter the recipe for the butter sauce, made a huge amount.

I served it on a bed of baby arugula with just the salmon and the sauce as the dressing.

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