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	<title>leannes.cooking &#187; shallots</title>
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		<title>Grilled Salmon with Shallot Butter Sauce</title>
		<link>/?p=1619</link>
		<comments>/?p=1619#comments</comments>
		<pubDate>Tue, 06 Oct 2015 03:41:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shallot butter sauce]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[vegetarian main course]]></category>

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		<description><![CDATA[Like garlic, shallots are formed in clusters of heads with multiple cloves. They have a mild onion flavour and the flesh on the ones I used had a reddish tinge &#8211; I would describe them as a &#8220;delicate&#8221; red onion. Capers, dill and lemon always compliment fish perfectly and this recipe ticks all the boxes. Fresh or frozen/thawed salmon &#8230; <a href="/?p=1619" class="more-link">Continue reading <span class="screen-reader-text">Grilled Salmon with Shallot Butter Sauce</span></a>]]></description>
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