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Salmon
Spring-Summer
Appears in
By Andrew Dornenburg and Karen Page
Published 1996
- aïoli
- anchovies
- aquavit
- artichokes
- avocados
- bacon
- basil
- beans, fermented black
- béarnaise sauce
- beurre blanc
- bordelaise sauce
- bread crumbs
- capers
- caviar
- Champagne
- chervil
- chives
- citrus
- clams
- Cognac
- coriander
- corn
- crab
- cream
- creme fraiche
- cucumber
- cumin
- curry
- dill
- fennel
- five-spice powder
- garlic
- ginger
- hollandaise sauce
- horseradish
- juniper berries
- leeks
- lemon
- lime
- Madeira
- maple syrup
- mayonnaise
- mint
- mousseline sauce
- mushrooms
- mustard
- olives, black
- parsley
- pepper, black
- peppers
- pomegranates
- raisins
- salmon caviar
- sesame
- shallots
- shrimp
- snow peas
- sorrel
- spinach
- tarragon
- tomato
- truffles
- vermouth
- vinaigrette
- vinegar, especially white wine
- walnuts
- watercress
- wine
- Worcestershire sauce
- zucchini
- bake in parchment
- braise
- broil
- grill
- pan-fry
- pan-roast
- poach
- sauté
- sear
- steam