Roasted wild salmon with avgolemono rice, two kinds of peas, and scallions from Prune (page 143) by Gabrielle Hamilton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on December 05, 2023

    I did not have all the necessary ingredients to make this recipe so I just did the brining step. I used 1 T. kosher salt in 1 cup hot water, added in 1 cup cold water, and that was more than enough brine for my 2 slices of salmon from Tjs. Brined for 1/2 an hour. Dried thoroughly. Drizzled with olive oil, s and p, and baked in oven at 400 turning once, finished with a little lemon vinaigrette after taking out of the oven and wow. Just wow. Do this with all your fish and you will be very happy.

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