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alark_12590206

Flint, Texas

Member since Jan 2010

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Reviewed Salmon with Lemon, Capers, and Rosemary

Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

After discovering fresh salmon comes with skin and I had to separate the two, I left an awful lot of meat on the skin side and had thin, awkwardly shaped "steaks" left. They STILL worked great! I also baked them at 375 for 25 minutes and instead of Marsala I used an Asti, which added the perfect amount of zip for my taste. I paired it with Tyler ...

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