Some of the best salmon can be found here in western Washington. Whenever I serve this delicious recipe to guests, it never fails to impress.
This recipe is:
Originally published as Spinach-Stuffed Salmon in
April/May 1998, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 24, 2013 by SteamRoller
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