How to Eat: Pleasures and Principles of Good Food (Cookery)
Escalopes of Salmon with Warm Balsamic Vinaigrette
Page 203
| Course Type: Main Courses
(1 review)
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Recipe Review
This was a hit.
No idea exactly what a salmon scallop should be. I had two dos de saumon, rather thin, and they were perfect cooked 1min/side twice (4min altogether).
The "sauce", which is nothing but olive oil and balsamic vinegar warmed, was surprisingly tasty.
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