Today I made the blue cheese dressing using a huge wedge of blue stilton, and while it was certainly a strong flavor, it really worked. The salmon was just about perfectly cooked, and the wild rice was a step away from my usual inclinations.
"Rich and Creamy Blue Cheese Dressing," from Cook's Illustrated. Published May 1, 1999.
Based on "Herb-Roasted Salmon Fillets," by Luanne Asta of New York, NY. In Taste of Home, December 2013, p. 28.
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