Notes about Recipes in this book

• Thai coconut soup with salmon, ginger, and lemongrass

  • Laura on April 20, 2013

    Pg. 72. This was really good! I couldn't find Yellow curry paste, so I used Green curry paste instead and changed the amounts: 1 TBS each of both red and green curry pastes. This was considerably more paste than the recipe called for, but it made for a spicy and flavorful soup and was not overwhelming at all. I cooked the entire 6 oz. of rice noodles called for, but only added about 1/3 of them to the soup -- it just seemed like more would be too much. I would gladly make this again. Next time I would probably make it with a white fish like halibut.

• Risotto with salmon, lemon, fresh herbs, and ricotta salata

  • Laura on June 21, 2012

    Pg. 90. I've made this several times and we love it. It produces an attractive, tasty, healthy, brightly-flavored dish. The only change I make is to use parmigiano reggiano instead of ricotta salata because I prefer it. No other changes are required.

• Pan-roasted salmon with warm French lentil salad

  • mharriman on April 19, 2021

    Good. Morgan’s recipe is a modified version of Dorie Greenspan's (Around My French Table). I studied both recipes before deciding to make this one because of the EVOO/fresh lemon juice/ chopped fresh tarragon dressing and the crisp vegetables that were folded into the cooked puy lentils. The salmon is plainly roasted. We drizzled part of the lentil dressing on the salmon to jazz up its flavor. A healthy meal, but it didn’t pop with a wow factor for me.

• Spinach salad with blackened salmon, oranges, and red onion

  • mharriman on September 20, 2021

    We liked this salad a lot. It was refreshing as well as interesting with contrasting flavors of the blackened salmon and citrus in the salad greens. I swapped clementines for the navel oranges. Served with a baguette and Gruner Vetliner wine as suggested.

• Whole roast salmon stuffed with bulgur pilaf

  • hillsboroks on May 15, 2020

    I skipped the bulgur dressing and just filled the salmon cavity with fresh Italian parsley and thyme and the result was perfect. This is a quick easy way to poach salmon in the oven. I had 1/2 of a sockeye salmon and wanted lots of moist leftover salmon for another dish plus salmon for dinner and this recipe really delivered. And by using foil on a baking sheet there was almost no clean up.

• Riesling-poached salmon

  • mharriman on June 29, 2020

    My husband made this to give me a night off from cooking dinner. I watched him make it and was surprised how fast and easy it was to create very subtle yet satisfying flavored salmon. The anise and cilantro came through and the Riesling ‘broth’ gave the meal an Asian feel. Definitely a keeper. This would go well with Steamed white rice or rice noodles.

• Austin's soy-lacquered salmon with green onions

  • mharriman on November 06, 2020

    Of all the recipes I’ve made from this cookbook, this one is our favorite, and we’ll mark it to repeat. The soy sauce, julienned ginger, and green onions, poached with the salmon fillets, add a distinctive Asian flavor, reminiscent of dishes I’ve had in Japanese restaurants. I added a bit of cornstarch to the soy sauce mixture to thicken it up a bit. Served the fillets and sauce adjacent to steamed jasmine rice in shallow pasta bowls. That worked well because the sauce is fairly liquidy. The only quibble I have isn’t with the recipe but with the wine pairing suggestions: fresh ginger and soy sauce pair nicely with Gewurtztraminer and Riesling, not Albariño or sauvignon blanc. We enjoyed this dish with Riesling.

• Slow-roasted salmon with parsley-garlic sauce on a bed of mashed potatoes

  • mharriman on June 01, 2020

    This was the first recipe I made from this cookbook and it wasn’t a major hit with us. There is a lot going on in preparation with this recipe for what were pretty ho-hum results. The parsley sauce is parsley/butter/garlic. I couldn’t get my parsley and water to purée. I baked the slow roasted salmon at 250 F degrees, and at 17 minutes, internal temperature was 56 degrees. The directions stated 20 minutes -which I was dubious about from the start - but thought I would try it. I ended up raising the oven temperature to 350 degrees for 8 more minutes. The salmon atop the mashed potatoes was a satisfying combination but the parsley sauce didn’t really add the kind of taste dimension worth repeating for us.

• Pan-roasted salmon with a pomegranate and fennel salsa

  • mharriman on October 22, 2021

    Excellent. The salsa recipe is worth the price of the cookbook - it’s so fresh and vibrant tasting. Served the salmon and salsa with the recommended Spanish Albariño wine and Spanish rice.

• Pan-roasted salmon with green beans, yellow pear tomatoes, and basil oil

  • Laura on June 21, 2012

    Pg. 146. This was very good! A nice, light, summertime dish. The fish cooked perfectly. I made a few small changes: I boiled the beans for 3 minutes before sauteeing. I cut the tomatoes in half and I added more basil than called for to the oil.

  • Laura on July 14, 2012

    I've now made this several times over the past 2 years and love how versatile the recipe is, not to mention quick, easy and healthy! Today I used sugar snap peas rather than green beans and an assortment of yellow, orange, and red cherry and other small tomatoes. Served over leftover rice. It would also work well with asparagus in place of the green beans.

• Javanese roasted salmon with sautéed spinach

  • hillsboroks on November 07, 2021

    We absolutely loved the flavor combinations in this dish. The amazing sauce sauce is what really makes the flavors of salmon and spinach really zing. It was quite easy and very quick to put together.

• Josie's favorite: pan-grilled salmon on braised leeks with Parmigiano-Reggiano

  • mharriman on June 12, 2020

    Good. We liked the long simmered leeks under the grilled salmon but felt it would have been better with more of the leeks. We were left wanting more. If I were to change anything, it would be to double the amount of leeks.