A cool cherry paprikash sauce for salmon from Food52

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Notes about this recipe

  • wkhull on August 03, 2022

    The sauce is very flavorful and complimented the salmon very well. That combined with the sauteed cherries knocked this one out of the park. I found I had to remove the salmon from the pan while cooking the onion-cherry mix so as not to overcook the fish. I used plain fat free yogurt and only 3 of the 4 oz called for olive oil and found the sauce a little too olive oily. I would probably dial down the EVOO to 1 1/2 -2 oz next time. This would go great with shrimp.

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