The Monday night meal at the Roediger House was a welcome return to some seafood, and it was one of my older recipes: poached salmon. With the overly-salty pearl couscous and some tasty baby Brussels sprouts, along with chilled rosemary dijon cream sauce, it was a most suitable supper.
"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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