Salmon with spiced lime butter from Sophie Grigson's Ingredients Book / Gourmet Ingredients by Sophie Grigson

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Notes about this recipe

  • wester on May 06, 2012

    I'm in two minds about this. I do like the flavors, and I like having been introduced to dried limes. But grinding the spices in a pestle is near impossible with the combination of very solid star anise and somewhat leathery dried limes. Next time, I will use preground star anise, or aniseed or even fennel seed, and I will make sure the limes are chopped very finely.

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