Pan-fried salmon with citrus vinaigrette from Food & Wine Annual Cookbook 2009: An Entire Year of Recipes by Food & Wine Magazine

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Notes about this recipe

  • nicolepellegrini on July 05, 2014

    This was "just okay" in my opinion; the citrus vinaigrette is a bit sharp and overwhelming for the salmon, but it was nice with the asparagus (I grilled mine instead of boiling them.)

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