Slow-roasted wild-caught Alaskan salmon with Brussels sprouts and herbed freekah, topped with a chilled rosemary dijon cream sauce.
Thank you, sir. May I have another?
Preparation based partially on "Slow-Roasted Salmon with Tamarind, Ginger, and Chipotle," from Food & Wine, December 2011, p. 72, 74.
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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