This past Monday night found salmon on the menu at the Roediger House, for the first time since September! And it was perfectly cooked and delicious, if I might say so myself. To go with it: Caesar salad and steamed broccoli florets, plus a chilled rosemary dijon cream sauce.
"Roasted Glazed Salmon with Brown Sugar and Mustard," by Sam Sifton. Published by New York Times Cooking.
"Chilled Rosemary-Dijon Cream Sauce," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.
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