Salted salmon with tomato herb dressing from Fusions: A New Look at Australian Cooking by Richard Whittington and Martin Webb
- bay leaves
- carrots
- celery
- chives
- cilantro
- lemons
- parsley
- whole star anise
- thyme
- tomatoes
- Champagne vinegar
- salmon
- sea salt
-
EYB Comments
The salmon is salted in the refrigerator for 24 hours prior to cooking. Can substitute white wine vinegar for Champagne vinegar.
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.