Saturday night at the Roediger House: herb-roasted salmon, red quinoa, and broccoli florets. I added a chilled rosemary dijon cream sauce, which made the salmon that much better.
Based on "Herb-Roasted Salmon Fillets," by Luanne Asta of New York, NY. In Taste of Home, December 2013, p. 28.
Guidance for the Chilled Rosemary Dijon Cream Sauce was found in the recipe for "Poached Salmon," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.
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