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A couple of weeks back I promised I would give you a recipe for salmon that we found to be quite good. This recipe is for two and easy to make. Prepared in the microwave it is also ideal for these hot humid days. It gives you a choice of fresh dill, parsley or tarragon. I chose parsley. It also gives you choice of white wine or lemon juice and I chose the lemon juice (just because it was what I had on hand at the time) I think I will try the white wine next time. However, I think fish and lemon juice are always a great combo. I also chose a salmon fillet instead of the steak; we often have them available in Kingman, but not the steaks.
Did you know that parsley is thought to have originated in Sardinia? Parsley seed oil is used in shampoos, soap and men’s perfumes.
Italian parsley is a plain flat leaved parsley with darker green leaves then the curly leaved parsley. It has a stronger, but not as bitter flavor. It is best added during the last few minutes of cooking or sprinkled raw over meats, salads, etc.
Seattle Salmon Steaks
2 salmon steaks (or 1 salmon fillet) about 1 pound total
Salt
Pepper
2 dill weed large springs fresh (or tarragon, or parsley)
1 lemon small, thinly sliced
1 T. white wine or lemon juice
Lemon wedges
Pat fish dry. Place a double thickness of paper towels in bottom of a microwavable pie plate. Arrange steaks with thickest portions toward outer edge of plate, overlapping thin ends for even thickness. ( I split the fillet in half.) Lightly sprinkle with salt and pepper. Place herb sprig on top of each steak. Arrange lemon slices in single layer, covering salmon and herb sprig. Add wine (or lemon juice). Cover with plastic wrap, turning one corner back. Microwave at 100% power(700 watts) 4-4 ½ minutes until fish begins to flake easily, rotating dish ½ turn after 3 minutes. Let stand, covered, 4 minutes.
Transfer to plates and serve with lemon wedges.
Serve with creamy Swedish cucumbers (made with sour cream, dill weed, and lemon juice instead of vinegar). I really like sour cream cucumbers with salmon. In fact we had some salmon left over so I fixed a chef salad the next day and added cold salmon and used the left over cucumbers as the dressing. Hummmm. Enjoy!