Pan-seared salmon with braised lentilles du Puy (Saumon aux lentilles) from Cook's Illustrated Annual Edition 2023 (page 7) by Cook's Illustrated Magazine

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

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

  • anya_sf on March 24, 2023

    I tested this recipe for CI. The lentils turned out great. I used 5.5-oz wild salmon fillets, which cooked much faster, plus the skin burned and was too salty. The fish was good without the skin. So be careful if using wild salmon.

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