My good friend and fellow Project CRISS Master Trainer Peggy Clark very thoughtfully gave me some Penzy's spices when I joined her back in June for a training she was doing in Florida. This evening's roasted salmon fillet was topped with one of those spice combos and cooked up to perfection. I had some brown rice and broccoli florets with it, along with some chilled rosemary dijon cream sauce (the spotty stuff that almost blends in with the right side of the plate in the photo above).
Guidance for the Chilled Rosemary Dijon Cream Sauce was found in the recipe for "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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