After the feast on Friday night, I figured I could tone it down just a bit for the Saturday night dinner. The wild-caught Atlantic salmon at the Harris Teeter was thick and luscious looking and I went with the poaching approach, in butter and wine and lemon juice with sliced scallions. A really nice chilled rosemary-dijon cream sauce was a great accompaniment, along with pearl couscous and roasted garlic whole green beans.
"Poached Salmon" and "Chilled Rosemary-Dijon Cream Sauce," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.
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