Salmon fillets braised in Pinot Noir with bacon & mushrooms from All About Braising: The Art of Uncomplicated Cooking (page 107) by Molly Stevens

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Notes about this recipe

  • wcassity on October 02, 2025

    Very delicious. Takes an hour beginning to end. Served with colcannon and simple salad.

  • Lu1950s on February 15, 2025

    I've made this twice. My family loves this recipe, but I've only made it for special occasions because it's a little fussy. It requires lots of steps and careful reading. I doubled the mushrooms and bacon the second time and I would do that again. I used Pinot Noir the first time and Chardonnay the second time. Both were delicious.

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