For the recipe below, I used wild Copper River Salmon, which was a first for me. It was some of the best salmon I have ever had. The color was a rich coral/pink color that made regular salmon just pale in comparison. It was significantly more expensive than other salmon, so it’s not a once a week splurge. But once a year or bi-annually would be acceptable.
I do not frequently made dessert for us, but since we had company for dinner, I made a totally yummy, new recipe dessert. Try not to drool on your keyboard while reading.
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