Slow-roasted salmon with parsley-garlic sauce on a bed of mashed potatoes from Salmon: A Cookbook by Diane Morgan

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Notes about this recipe

  • mharriman on June 01, 2020

    This was the first recipe I made from this cookbook and it wasn’t a major hit with us. There is a lot going on in preparation with this recipe for what were pretty ho-hum results. The parsley sauce is parsley/butter/garlic. I couldn’t get my parsley and water to purée. I baked the slow roasted salmon at 250 F degrees, and at 17 minutes, internal temperature was 56 degrees. The directions stated 20 minutes -which I was dubious about from the start - but thought I would try it. I ended up raising the oven temperature to 350 degrees for 8 more minutes. The salmon atop the mashed potatoes was a satisfying combination but the parsley sauce didn’t really add the kind of taste dimension worth repeating for us.

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