Salmon is a real favorite here at the Roediger House and I've certainly depended on it while I've leaned into making healthier choices for meals. After a holiday of so many heavy and goopy meals and a wide smattering of various sweets and confections, it was a welcome change back on January 7th to have perfectly-roasted salmon and an accompanying heap of roasted broccoli for dinner, jazzed up ever so slightly with a puddle of chilled rosemary-dijon cream sauce so that it wasn't completely ordinary.
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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