Gently cooked salmon with mashed potatoes from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 432) by Amanda Hesser

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

Accompaniments: Almond-carrot salad; Pointe d'asperge; Cassolette of morels, fiddleheads, and asparagus; Escarole with pan-roasted garlic and lemon

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.

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