Simply Salmon

Using the informative photos and detailed instructions that have become his signature, Peterson gives the home cook a thorough grounding in the basics of salmon: what to look for when buying fresh salmon; the differences between Atlantic and Pacific and wild and farm-raised salmon; how to clean, bone, and skin salmon; and the proper technique for slicing smoked salmon.

The chapters that follow describe all the ways that salmon can be prepared, including sauteing, grilling, poaching, roasting, curing, and smoking. Peterson opens each section with the basic recipe for the method, and then moves on to creative innovations. Here are updated classics, such as Poached Whole Salmon with Tarragon Butter, Salmon Tartare, and Salmon en Papillote, as well as such original ideas as Sauteed Salmon "Saltimbocca," Grilled Salmon Salad Nicoise, Salmon Tacos, and Salmon and Basil Ravioli. Where appropriate, recipes for accompanying sauces and condiments are included as well. Fifty photographs of finished dishes and cooking techniques, taken by Peterson, complement the authoritative text and recipes.

Whether poached or grilled, smoked or sauteed, salmon is as versatile as it is elegant. In Simply Salmon, best-selling cookbook author and acclaimed teacher James Peterson offers 65 irresistible recipes for everyone's favorite fish.

Using the informative photos and detailed instructions that have become his signature, Peterson gives the home cook a thorough grounding in the basics of salmon: what to look for when buying fresh salmon; the differences between Atlantic and Pacific and wild and farm-raised salmon; how to clean, bone, and skin salmon; and the proper technique for slicing smoked salmon.

The chapters that follow describe all the ways that salmon can be prepared, including sauteing, grilling, poaching, roasting, curing, and smoking. Peterson opens each section with the basic recipe for the method, and then moves on to creative innovations. Here are updated classics, such as Poached Whole Salmon with Tarragon Butter, Salmon Tartare, and Salmon en Papillote, as well as such original ideas as Sauteed Salmon "Saltimbocca," Grilled Salmon Salad Nicoise, Salmon Tacos, and Salmon and Basil Ravioli. Where appropriate, recipes for accompanying sauces and condiments are included as well. Fifty photographs of finished dishes and cooking techniques, taken by Peterson, complement the authoritative text and recipes.