A simple hors d'oeuvre, easy to make but complex in taste.
This recipe was inspired by lunch at Red Fish Grill in New Orleans. The fish of choice in Louisiana is oily, rich-flavoured redfish, which isn't available here. But red snapper makes an excellent substitute. If you prefer to cook indoors, bake at 450 F for the same amount of time.Read More
The butter poaching gives a luxurious taste to the salmon and moistens it as well as self saucing. Serve over wilted baby spinach and pair with crunchy sugar snap peas to contrast with the richness.Read More