Slow-roasted herbed wild-caught salmon, some quinoa, and a mess of sugar snap peas for dinner, along with a Boulevard Tank 7 brew? Yes, please.
Chilled Rosemary Dijon Cream Sauce, from "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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