Fennel-crusted salmon braised with Pinot Noir from Food & Wine Best of the Best, Volume 9 (2006): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine

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Notes about this recipe

  • consortiumlibrary on February 06, 2010

    Light, low calorie, but with lots of flavor. The salmon and vegetable mix together are better than either alone. Recipe calls for cooking salmon 8 minutes after you brown it, I cooked it for 5 and it was still too much. Next time steam the veggies before adding the salmon, and then steam the salmon for only 4 minutes.

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