By Sharon123 on July 04, 2006
"This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel."
Serving Size: 1 (582 g)
Servings Per Recipe: 4
"Hi Sharon, this was tasty. Didn't have cider or cider vinegar so I used apple juice and white wine vinegar, and I misread the recipe and included the apples in the blender with the vinaigrette! Probably it lost a bit for these reasons. I ended up with loads of sauce which I strained at the end and poured over the salmon once it was plated. I think this would make a great special occasion dish if you took the time to gather the correct ingredients."