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
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0877014531
  • ISBN 13 9780877014539
  • Linked ISBNs
  • Published Aug 01 1992
  • Format Paperback
  • Page Count 96
  • Language English
  • Edition New edition
  • Countries United States

Publishers Text

Tells how to catch and clean or buy salmon and provides recipes for poached, steamed, simmered, grilled, barbecued, baked, roasted, smoked, and pickled salmon, as well as chowder, salad, mousse, and sauces..

Other cookbooks by this author