Later On

A blog written for those whose interests more or less match mine.

Culinary notes

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Last night I made the Salmon Provençal and it was excellent! A few minor changes: I didn’t peel or core the Roma tomatoes, though I did seed them. I also added some pitted Saracena olives to the tomato mixture—it did seem appropriate for “Provençal”, at least to me. The topping, with the fresh tarragon, basil, and chives and the mix of lemon juice and balsamic vinegar, was heavenly, and the fresh sockeye salmon fillet was excellent.

We also had this wild-rice salad. Extremely tasty. I had no green onions (scallions) and so substituted finely chopped red onion.

Written by Leisureguy

10 August 2008 at 8:53 am

Posted in Food, Recipes & Cooking

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