Baked Salmon with Lime Vinaigrette
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Appears in Cook's Country April/May 2012
WHY THIS RECIPE WORKS
Starting the salmon on a super-heated baking sheet renders some of its fat; roasting it at 275 degrees keeps the fish moist.
Appears in Cook's Country April/May 2012
Starting the salmon on a super-heated baking sheet renders some of its fat; roasting it at 275 degrees keeps the fish moist.