After a few minutes under the broiler, the skin on these salmon fillets becomes as crisp as a potato chip, while French green beans (haricots verts) piled onto the same sheet pan get lightly blistered.
Source link : https://www.washingtonpost.com/recipes/broiled-salmon-horseradish-sauce/
Author : G. Daniela Galarza
Publish date : 2024-01-04 06:00:00
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Broiled Salmon With Horseradish Sauce
