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Old 01-30-2009, 10:24 AM   #11
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Join Date: Jan 2009
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I've had salmon dishes in restaurants served with beurre blanc as well, but I find it a little too subtle for salmon. I've also had some tasty flavored beurre blancs, but generally I'm a bit of a purist.

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Old 01-30-2009, 10:38 AM   #12
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Why don't you sub Miracle Whip for the Mayo? DH and I don't like mayo, but I make a great cold sauce for salmon with MW, squeeze of lemon, horseradish, Worchester Sauce, and dill weed...just add to taste.

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Old 01-30-2009, 01:24 PM   #13
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We had salmon for supper last night. I just hit it on both sides with a little Cajun seasoning and seared it off in a smokin' hot pan in olive oil. I topped it with a quick sauce of mayonnaise, lemon juice, fresh dill, capers, S&P- heated gently so it would not break.

With it, we had fresh spinach wilted in olive oil with garlic and stone ground yellow grits.

Quick, easy beautiful and delicious


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