Crisp-skinned salmon with citrus sauce from A Matter of Taste: Inspired Seasonal Menus With Wines and Spirits to Match by Lucy Waverman and James Chatto

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Accompaniments: Bistro frites; Buttered spinach

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Notes about this recipe

  • sdeathe on July 24, 2024

    P. 188 Easy for a mid-week dinner. Excellent way to cook salmon, especially sockeye which can be dry. I did it on the gas BBQ, starting on high for two minutes, and med-low for five. The fillet was just under one inch. Perfectly moist and flaky, I was impressed, it's tricky to get sockeye to behave so well. The sauce is pungent and delicious with the salmon, especially the note of tarragon. To be repeated.

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