Butter-basted salmon with tea 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

  • mcvl on June 13, 2011

    Monday, 13 June 2011 Oh ... my ... gosh, this is one of the best things I've ever cooked, and so easy. I've lost my spice grinder, so I ground the tea in a mortar with a pestle. I made both the cucumber salad and the horseradish cream, and I stirred all the lovely brown butter and fishy bits into the horseradish, so I have enough for another meal later in the week. The salmon are running, the salmon are running!

  • mcvl on May 22, 2011

    Tuesday, 17 May 2011 I had to make something last-minute, and the salmon are running, so I used only the butter basting from this recipe -- wow, what a wonderful technique! I'll go back some time soon and do the whole recipe, but in the meantime keep that butter basting in mind.

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