Roast side of salmon with mustard, tarragon, and chive sauce from Bon Appétit Magazine, December 2008 (page 60)

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Notes about this recipe

  • peaceoutdesign on December 09, 2022

    Easy and pretty good. Maybe the addition of fresh horseradish?

  • anya_sf on February 17, 2021

    I love this recipe and have made it several times. Usually I halve the brown sugar. The sauce is flavorful and keeps the salmon very moist. You may or may not want the extra sauce - often we skip it.

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