Salmon “en papillote” with port & lime sauce

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Last week, I gave a cooking class at the CCAE, in Cambridge.  We baked salmon in the oven, wrapped in parchment paper with a vegetable julienne.

We prepared a little sauce: a white butter base with Port & lime juice. The alliance of salmon and this tangy sauce is wonderful!

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With a glass of chilled white wine, it’s divine…

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