A lightly-spiced roasted salmon was the centerpiece of the plates on Tuesday evening, cooked to just the right temperature and all perfectly tender and delicious. The chilled rosemary dijon cream sauce was an unnecessary enhancement and a guilty pleasure. The asparagus was also pretty close to perfectly roasted, and the simple mashed potatoes were buttery and balanced.
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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