← Pan-Seared Salmon with Black-Eyed Pea Relish
I turn off the heat when the salmon has a golden crust and visibly pink in the center.
© 2023 by Peggy Lampman. All rights reserved. If you quote any information contained in this web site, you must give a reference to the author, Peggy Lampman, and to her web site, dinnerFeed.com.Contact Peggy