Noted chef James Peterson clearly describes how to buy the perfect fish, fillet and bone it if necessary, and cook it to the peak of taste. Beautiful four-colour photographs highlight instructionsand showcase many award-winning recipes. For special occasions there are dishes such as Salmon and Tomato Terrine napped with Olive Cream and Porcini-dust Coated Sauteed Salmon drizzled with Wild Mushroom Emulsion. On busy evenings when a lighter, quicker meal is more in order, Peterson offers up Salmon and Chicory Salad or Poached Whole Salmon with Parsley and Lemon Butter. And to please the kids, salmon can be jerked or cooked tandoori-style; tucked into ravioli, samosas or tacos; or added to soups, salads and sandwiches. Simply Salmon emphasizes simplicity and flavour. For less-experienced cooks, there are easy-to-follow recipes as well as dozens of variations for more adventurous chefs. And, like award-winning chef and author John Bishop who has written the foreword, Peterson is known for his use of fresh ingredients. For fish lovers of all cooking abilities, this is an indispensable guide to preparing fresh salmon at home.