Oil poached salmon with radish salad and parsley coulis from The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life by Sam Beall

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

Accompaniments: Lemon cucumber soup; Pea shell and cheese curd salad; Beet carpaccio with summer chanterelles and chives; Blackberry cobbler

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

  • smccandless on July 07, 2018

    As with many recipes in this cookbook, the scale seems to be off. Doubling (or 1.5X) the coulis recipe provides required 2 tablespoons per serving. Doubling also makes blending much easier. The tiny amount of parsley is a challenge to blend in a mini food processor. The coulis is a beautiful color. May try to sub in 1/2 basil for parsley next time. --Made ahead and stored in fridge covered with wax paper and lid to keep from oxidizing. Made radish and dressing ahead. Stored radishes in ice water and dressed when ready to serve.

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