Better late than never

My creation

Okay, so we actually ate this on Thursday night, but as I mentioned, our computer died and we had to replace it before I could unload photos and write this up.

I rarely follow recipes to the letter, but when it comes to Marcella Hazan’s dishes, I always do. I spotted her recipe for marinated fish with salmoriglio sauce in the September issue of Food and Wine, and I knew I wanted to try it. This sauce is traditionally served with swordfish, but Marcella mentions in the recipe notes that it works well with other fish, too. I had already pulled a couple of Copper River sockeye salmon fillets out of the freezer to thaw, so I used those, and they worked beautifully. If you’re looking for a super easy way to dress up a simple piece of fish, definitely give this a try – the sauce is a breeze to prepare, and it’s delicious.

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3 thoughts on “Better late than never

  1. Oh, yum. I’ve had my eye on that recipe, too, but haven’t found any fish worthy of it yet. Looks like you’ve found another perfect school-night meal.

    And I love your diptych! Have been thinking about working on some myself after seeing Matt Armendariz’s portfolio — so inspirational.

  2. if one didn’t have a mini food processor – what’d be the best way to do the sauce?
    looks amazing – as usual. i think i might try this with a white fleshed fish like halibut.

  3. Jennifer Hess says:

    Amy – thanks! We definitely give this recipe two hearty thumbs up – try it!

    Claudia – I think probably the best way to do it would be with a whisk? You might have to get pretty aggressive with it, because the butter needs to really blend in with the other ingredients to get that creamy texture. Actually, a blender might work, too…

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