Pan-cooked salmon from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 580) by Mark Bittman

  • salmon fillets
  • grapeseed oil
  • lemons or limes

  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, and trout fillets for salmon fillets. Can also serve with any of the book's vinaigrette recipes or any of the book's "Five-minute drizzle sauces."

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

Accompaniments: Simplest yogurt sauce; Soy dipping sauce and marinade; Compound butter; Fresh tomatillo salsa; Tahini sauce; Cilantro-mint chutney; Miso carrot sauce with ginger; Balsamic syrup; Fresh tomato sauce

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

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, and trout fillets for salmon fillets. Can also serve with any of the book's vinaigrette recipes or any of the book's "Five-minute drizzle sauces."

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