Cold poached salmon with lime-ginger sauce from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 584) by Mark Bittman

  • soy sauce
  • fresh ginger
  • limes
  • peanut oil
  • whole salmon

  • EYB Comments

    Can substitute trout for whole salmon. Can also serve with any of the book's vinaigrette recipes, any of the book's "Five-minute drizzle sauces" and any of the book's flavored mayonnaise recipes.

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

Accompaniments: Fresh tomato or fruit salsa (Salsa fresca or pico de gallo); 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

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 trout for whole salmon. Can also serve with any of the book's vinaigrette recipes, any of the book's "Five-minute drizzle sauces" and any of the book's flavored mayonnaise recipes.

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