Poached salmon with herb and caper vinaigrette from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • salmon fillets
  • shallots
  • capers
  • honey
  • lemons
  • parsley
  • tarragon
  • dry white wine

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

  • ashallen on October 18, 2019

    If you like the flavor of poached salmon (I'm a moderate fan), this is a nice method for making it. I used parsley and tarragon as specified in the recipe, but I think other herbs would probably work well, too. I thought the herb and caper vinaigrette was just so-so (I'm not a big caper fan, though). I wouldn't make the vinaigrette again, but the recipe suggests several other sauces. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

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