marianne@vangogh.wv.tek.com (Marianne Evans;685-2929;61-252) (10/12/90)
In article <1990Oct10.145819.18857@mthvax.cs.miami.edu> tlr@nytp13.enet.dec.com () writes: > Looking for recipes involving Salmon? This one is wonderful! ===================================================================== Salmon with Fresh Vegetables (from Cooking the Nouvelle Cuisine in America) ===================================================================== 2 lbs. salmon fillet (4 large servings) I think steaks would work OK 4 T butter 1 medium carrot, cut into 2-inch julienne 1 medium stalk celery, cut into 2-inch julienne 4 large mushroom caps, minced 2 medium scallions, cut into 2-inch julienne 1 T minced shallot (or scallions) 1/4 cup heavy cream salt & pepper 1. Preheat oven to 325 2. Butter parchment or foil (one for each serving) and set aside 3. Cut each fillet in half, making four pieces of salmon, 1 to 2 inches thick, depending on the size of the fish. Slice each of the four pieces of salmon in half. Season with salt & pepper. 4. Melt the butter in a medium-sized skillet. When hot, add all the vegetables at once and saute over high heat for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 5. Add the cream to the vegetables and stir over high heat until most of the moisture has evaporated. The vegetables should remain crisp. Adjust seasonings. 6. Place a portion of salmon on each of the pieces of parchment and spread each piece of salmon with a portion of cooked vegetables. Seal each pouch. 7. Place the pouches on a baking sheet. Bake for 10 minutes. ===================================================================== Steve hanks@yale.edu ...!decvax!yale!hanks