Wild salmon à la Lutèce with sweet corn, green cabbage, and brown butter vinaigrette from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 138) by Suzanne Goin and Teri Gelber

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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

  • alex9179 on May 05, 2024

    Delicious. I halved the recipe and used red onion for white and spring. Also cheated with a small bag of pre-cut slaw mix. Following fprincess's advice, I patted the bread crumbs over the bacon-milk mixture on the salmon. I'd make the corn, cabbage and bacon part anytime and it can be tweaked for other cuisines. Or a lovely picnic salad.

  • fprincess on March 07, 2024

    This recipe is phenomenal with high quality salmon. Dip the fish in the batter, THEN coat in breadcrumbs (otherwise the mix is way too way for anything to adhere). More details here: https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2418130

  • sosayi on November 10, 2017

    I made 2/3 of this recipe: the sweet corn, bacon and cabbage dish and the brown butter vinaigrette. Instead of preparing the salmon as instructed, though, I just simply seasoned it and broiled it. It was a delicious, but quite rich, dish. I also needed to cook the cabbage longer than the 2-3 minutes the recipe called for... more like 8-10 for me. I happened to have all the ingredients on hand (half a cabbage from a different dish, frozen wild salmon, frozen sweet corn, frozen bacon, etc.) and can see making this again easily as "pantry" dish, as all I'd really need that I don't usually have is the cabbage. I think the leftover cabbage dish would be great with a poached egg as a second meal, too.

  • TrishaCP on November 02, 2012

    I made the cabbage dish with a simple baked salmon (just olive oil and salt and pepper). The flavors are fantastic, though I did cook the cabbage longer than called for as a result of personal preference.

  • fprincess on October 26, 2010

    The flavors are great but I can't get the breading to stick properly. It works better if you first dip the salmon in the egg mixture, then in the breadcrumbs.

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