Salmon Moqueca
Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.
This Story Originally Appeared On sunset.com
Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.
I clipped this recipe when it first appeared in Sunset magazine in 1999 and just got around to making it. It went together very quickly and was an easy recipe to prepare, with a wonderful presentation, but a little bland for my taste. Perhaps my paprika is old and needs to be replaced. Perhaps some fresh ginger and more garlic would help. Served with white rice and steamed broccoli with lemon-garlic butter.
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