James McNair's Salmon Cookbook by James McNair

  • Cold poached whole salmon

    from James McNair's Salmon Cookbook James McNair's Salmon Cookbook by James McNair

    • Categories: Main course; Cooking ahead; Cooking for a crowd
    • Ingredients: dry white wine; lemons; onions; carrots; celery; parsley; thyme; bay leaves; black peppercorns; whole salmon; white pepper; dill; gelatin powder
    • Accompaniments: Herbed mayonnaise ; Sour cream sauce
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Notes about Recipes in this book

  • Leaf-wrapped stuffed salmon

    • wester on January 29, 2016

      Quite nice, but somehow the combination of the nuts, the butter and the lemon zest made the thing taste ever so slightly of apple pie, which is a weird combination with salmon. Next time try with much less lemon zest.

    • GreenLakeCook on June 02, 2024

      I’ve made this a few times and it’s always been a hit. I don’t think the lettuce leaves get eaten if I recall, but helps keep the salmon moist.

  • Sautéed salmon scallops with greens

    • EdM on May 18, 2017

      1. Pound lightly, or, if cut thin (1/4"), no need to pound at all. 2. Can use tarragon butter, if desired, with oil in saute. 3. Quick saute, before completely cooked through, essential.

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  • ISBN 10 0862412676
  • ISBN 13 9780862412678
  • Published Oct 10 1989
  • Format Paperback
  • Page Count 96
  • Language English
  • Countries United Kingdom
  • Publisher Chronicle Books

Publishers Text

This bounty of mouth-watering recipes includes salmon prepared by poaching, steaming, simmering, baking, roasting, sauteing, grilling, barbecuing, broiling, smoking, and curing. There are also dishes that use up leftover cooked fish. A wide range of hot and cold sauces round out the book. Mix and match them with various salmon preparations according to whim.

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