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This flaky moist salmon is topped with a delightful homemade tartar sauce and chopped sweet peppers. "This entree goes well with rice pilaf, seasoned rice or scalloped potatoes," says Fred Richard Day of St. George, Utah (with wife Joyce, above). "Add a colorful vegetable, a green salad, rolls and dessert, and you have a gourmet meal for two."
This recipe is:
Originally published as Pickled Poached Salmon in
Taste of Home
April/May 2004, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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