Salmon slices with walnut or hazelnut vinaigrette (Tranches de saumon tièdes à la vinaigrette de noix ou de noisettes) from Great Food Without Fuss: Simple Recipes from the Best Cooks by Fran McCullough and Barbara Witt

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

Accompaniments: Potato gratin; Skillet scallions

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

  • wester on March 08, 2010

    Delicious, different, and very quick. I served it with Skillet Scallions from the same cookbook, as suggested, and plain rice. Do make sure the salmon is at or near room temperature, otherwise it may not cook properly. The ingredients do have to chopped very fine indeed. I thought the shallots were a bit overpowering. Unless yours are much smaller than mine, you can halve the amount given. On the other hand, it could use a tad more vinegar.

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