The Saturday night meal at the Roediger House was a chance to bring salmon back to the table, with a light blackening spice and adorned with some chilled rosemary dijon cream sauce. I also sautéed zucchini and roasted some more cauliflower to dunk into a cheesy cream sauce.
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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