Rémoulade salmon on the grill from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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

  • TrishaCP on July 06, 2013

    The dried chiles and fennel seeds are only if you want to make homemade Harissa. And can sub parsley for chervil.

  • Breadcrumbs on June 24, 2012

    p. 161 When I was flipping through this book, the Spicy Remoulade (recipe p. 417) was one of the first to catch my eye as one of our favourite restaurant dishes came with a spicy remoulade that we’ve yet been able to replicate. When I saw this salmon recipe I knew the time had come to give both recipes a test drive.Without the dill, this would be the remoulade we’ve been searching for. It was excellent and I think it was the Harissa sauce that took it from good to great. The recipe and cooking technique were both excellent. We’ll definitely make both recipes again.

  • Rita on February 07, 2012

    Loved this one, and so easy. Great flavor.

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