I love salmon and enjoy making it at home, but I swear I have a tendency to overcook it (usually) or undercook it (occasionally). Every once in a while, though, I nail it. That was the case tonight with a nice thick slab of salmon, which was perfectly seasoned and roasted. It was hard to beat, together with pearl couscous and lima beans, and a healthy dollop of chilled rosemary dijon 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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