Saumon a l'Unilateral Chardenoux (Chardenoux's Salmon Cooked in Its Skin)

Page 145

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

Good stuff, and easy.

I set the time for 6 minutes. With about 1:30 left it was looking awfully raw still, so I plopped a lid on. At 6min I thought it might have been too done, but the thick part of the fillets was perfect.

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