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.

Notes about this recipe

  • Eat Your Books

    The salmon is salted in the refrigerator for 24 hours prior to cooking. Can substitute white wine vinegar for Champagne vinegar.

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