Spring Menu Preview
O, The Oprah Magazine | From the Spring 2005 issue of O, The Oprah Magazine
Photo: Christopher Baker; Styling: Philippa Brathwaite
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The centerpiece is Poached Salmon Fillets, paired with a Green Sauce brightened by capers, herbs and garlic. Use wild fish rather than farmed, since it "has a truer salmon flavor and a firmer texture," says Susan, who recommends poaching because it's simple and avoids the risk of overcooking. Best of all, the fish can be prepared in advance and served at room temperature. |
