I have one of those "a little of this and cook until done" salmon recipes from a friend, but I don't cook fish much at home and I would really prefer to know what internal temperature I should cook salmon to before I prepare the dish next. I've done some Googling on the subject and the recommendations are all over the place, but I'm betting one of you crack cooks knows the definitive answer!
In light of its creator's death, a look back at when this dish first arrived in America
The Story of General Tso's First American Name
Ridiculously Easy Pastas
A Magic House for Growing Plants
The Illustrated Biographies of 16 1/2 Desserts
Gifts as Unique as Snowflakes