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Bloody Mary Salmon



  • 1.

    Pour tomato juice, vodka, horseradish, Worcestershire, lemon juice, olive oil and celery into a shallow pan.

  • 2.

    Bring to a gentle simmer and add salmon filets.

  • 3.

    Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.

  • 4.

    Serve with *Mint and Pea Puree.


*For the Mint and Pea Puree recipe, CLICK HERE

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Bloody Mary Salmon.


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