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Spring-Pea Sauce

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Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.

Source: Martha Stewart Living, April 2004
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Ingredients

Directions

Cook's Notes

You can make this sauce with thawed frozen peas instead of fresh, in which case they don't need to be blanched. The sauce can be made up to one day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

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