Seared salmon with sweet corn, shiitake mushrooms, and balsamic vinegar butter sauce from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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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

  • Laura on February 16, 2013

    Pg. 140. First, let me say that the balsamic butter sauce is absolutely fantastic. However, the amount of butter (1/2 lb!) that is required to produce a very small quantity of this sauce is over the top. In addition, we felt that the corn detracted from, rather than adding to the overall dish. The salmon was perfectly cooked, if you like yours on the rarer side. This recipe also uses a large number of pots and pans and is quite time-consuming. And, while the butter sauce was delicious, I'd never bother to make this again.

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