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We pan fried the salmon- it's easy and quick. We made a rich white sauce in the pan used for cooking the colcannon. There was just a touch of onion left in the white sauce. We added a couple of tablespoons of lemon juice and fresh dill and it was a great whie sauce. This is from preparedpantry.com.
Units: US | Metric
Serving Size: 1 (473 g)
Servings Per Recipe: 4