Our fishmonger recently got a hold of some Oregon salmon, and we have been devouring it greedily. We poached salmon in a broth made from onions, celery, and carrots. We also boiled halved spring white onions, and briefly blanched peas, carrots, and celery. We made a dressing of shallots macerated in cider vinegar. Then we assembled the salads, and topped them with fresh flowers form the garden: sage, thyme, and broccoli.
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