Steelhead is a great alternative to salmon because it tastes very similar (just a bit more mild) and it’s a more sustainable option. It’s an easy swap and can be found at many grocery stores or fish markets - plus it has a gorgeous bright color.
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This rich and creamy sauce tastes delicious over any variation of seafood. Atop a bed of white rice, it makes a very satisfying dinner. I lose all self-control with this sauce; I have been known to lick the remaining sauce off of my plate.
While it is traditionally a dish of chicken braised with red wine, bacon lardons, mushrooms and pearl onions (considered a sister dish of boef bourguignon) I opt to use white wine and add cream for a more summery but still hearty touch, a popular twist used in the Alsace region of France.