Be warned: This one-pan weeknight supper has ambitions to wow Saturday night dinner guests. Basic ingredients—mint, peas, carrots and salmon—not only taste vibrant but also look gorgeous all together.
Get the recipe: Quick-Braised Salmon with Minty Peas and Carrots
Recipe for Susan Spungen's Poached Salmon Fillets, as seen in the Spring 2005 issue of 'O at Home.'
Recipe for Susan Spungen's Green Sauce for cold poached salmon fillets, as seen in the Spring 2005 issue of 'O at Home.'
Salmon cooked on a plank picks up just a hint of the wood flavor while it cooks, and the flavor of the sweet and salty glaze combines with it perfectly.
Court-bouillon is a French term for a simple broth used to gently poach fish, seafood, or vegetables. It consists of a handful of vegetables and seasonings simmered with vinegar, lemon juice, or wine.
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