Salmon with fire and ice from Delicious Magazine (UK), August 2006 (page 52) by Tom Norrington-Davies

  • salmon steaks
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can susbtitute Szechuan or black peppercorns for pink peppercorns, sherry vinegar for rice vinegar, and mint or basil for coriander leaves.

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Notes about this recipe

  • Eat Your Books

    Can susbtitute Szechuan or black peppercorns for pink peppercorns, sherry vinegar for rice vinegar, and mint or basil for coriander leaves.

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