By Mandy Rivers
South Your Mouth recipes are effortless to stick to and switch out completely whenever. they're more than enough for Sunday dinner and simple sufficient for any time throughout the week. Mandy's tales and humorousness are particular and unique.
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Extra resources for South Your Mouth: Tried & True Southern Recipes
The optional garnish of salmon roe ups the opulence. 2 L] water 1 bay leaf 4 peppercorns 11/4 lb [570 g] red-skinned potatoes, peeled and diced Freshly ground black pepper 2 Tbsp finely snipped fresh chives 2 oz [60 g] salmon roe (optional) 1 TO MAKE THE SALADE RUSSE: In a small bowl, whisk together the mayonnaise, vinegar, chives, parsley, 3/4 tsp fine sea salt, and 1/4 tsp pepper. Fold in the capers. Taste and adjust the seasoning. Set aside. 2 Have ready a slotted spoon or a wire-mesh skimmer and a large bowl of ice water.
Bring to a boil over medium heat, turn the heat to low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. ) Cover the pan and poach the salmon until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F [52°C] or a little above, about 8 minutes. 3 Transfer the salmon to warmed dinner plates or shallow pasta bowls. Drizzle each fillet with a little of the olive oil and sprinkle the cilantro on top.
I thought the delicate flesh of the fish would fall apart into flakes, until my colleague and friend Grace Young generously shared her method for stir-frying salmon. You’ll find the recipe for Salmon Stir-Fry with Snow Peas and Shiitake Mushrooms on page 77. No place to grill outside? With a stove-top grill pan and a kitchen with good ventilation, you can grill indoors. This is an especially handy tech nique for apartment dwellers. Check out the quick-to-assemble Indian Spice–Rubbed Pan-Grilled Salmon on page 68.
South Your Mouth: Tried & True Southern Recipes by Mandy Rivers
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