Sweet-and-sour salmon in almond prune sauce from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 431) by Amanda Hesser

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

Accompaniments: Judy Rodgers's warm bread salad; The most voluptuous cauliflower; Roasted cauliflower; Couscous salad

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

  • sherrib on February 25, 2016

    This was ok, but nothing spectacular. The flavors somehow didn't meld too well for me. ETA: Other family members loved it. For me, it tasted much better the next day, reheated. Oddly enough, I never like fish reheated but I can say this was good. Either my taste buds were off or the flavors needed the extra day to mellow out/incorporate.

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