Poached Salmon with Beurre Blanc
Jul 14, 2005
Melting cheese into poaching liquid makes a quick, smooth sauce. You can substitute a dry white wine for half of the stock. Serve with green beans and roasted squash. A boiled potato tossed in parsley can't be beat as the starch.
Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay scallops; just simmer in cooking liquid until opaque, about 3 minutes.
Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
This slightly sweet-and-sour salsa complements the rich taste of swordfish. Use a tart unripened mango that's firm when pressed and has some green on the peel.
