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Salmon Fillets with Shellfish and Parsley Broth
- Makes
4
Main-Course Servings - Difficulty
Easy
Published 2001
Clams, cockles, or mussels can all be steamed open to provide a base for a savory broth you can use to surround sautéed, baked, poached, or grilled salmon fillets. Because the sauce should be made at the last minute, I sometimes bake the salmon fillets instead of sautéing them so I can fuss with the sauce while the salmon is cooking.
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