Recipe courtesy of David Rosengarten
Save Recipe Print
48 hr 15 min
15 min
48 hr
8 to 10 servings


Amontillado Sauce:


Place salmon, skin-side down in a glass baking dish. Rub with sherry. In a mortar grind together salt, sugar and pepper lightly with a pestle. Coat flesh side of salmon with salt mixture. Strew tarragon over salmon, distributing it evenly. Top with another glass dish and weight it with cans. Refrigerate for 48 hours, basting a few times with accumulated liquid.

Cook asparagus in boiling, salted water until just tender, 2 to 3 minutes. Refresh under cold water, then pat dry. Set aside at room temperature.

Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third. Let cool slightly, then pour into workbowl of a food processor with mayonnaise and mustard. Process for 5 seconds. Combine walnut and vegetable oils and, with the motor running, slowly begin to add to sherry mixture drop by drop. After 1 tablespoon of oil has been absorbed, you can begin to pour it slowly in a thin stream. Process to a medium consistency. Season to taste with salt and pepper and set aside at room temperature.

Remove tarragon from salmon and wash off brine under cold water. With a very sharp knife, cut salmon into broad, thin slices. Divide among dinner plates. Pour a little sauce alongside. Top decoratively with asparagus. Grind black

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Salmon Cakes

Recipe courtesy of Ina Garten

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Grilled Marinated London Broil

Smoked Salmon

Recipe courtesy of Alton Brown

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Latest Stories