Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!dispose.news.demon.net!demon!news.demon.co.uk!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: joele@tminet.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: COLLECTION (3) Salmon Steaks Followup-To: poster Date: Sat, 1 Nov 1997 00:55:32 +0100 Organization: A-2-Z Writing Services Sender: Mark Alexander Approved: Mark Alexander Message-ID: <199710270451.UAA11958@summit.tminet.com> Reply-To: joele@tminet.com (Joel Ehrlich) X-Mail2News-User: joele@tminet.com X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Trace: mail2news.demon.co.uk 878342033 7194 joele tminet.com X-Complaints-To: abuse@demon.net X-Real-To: Lines: 104 From: "Michelle . Pate" Subject: Salmon Steaks How do you go about preparing salmon steaks? Here are three very attractive presentations with which you can experiment. Barbecue Salmon Steaks w/Green Ginger Sauce No. 3001Yields 4 Servings 2 Tbls Light Soy Sauce 1 Hard Cooked Egg 4 Salmon Steaks 1/2 Cup Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls Onion, Chopped GREEN GINGER SAUCE: 1 Tbls Lime Juice 1/2 Cup Parsley - Black Pepper, Ground 2 Tbls Capers 1/2 Cup Olive Oil Prepare the Green Ginger Sauce first: Place the parsley, chives, capes and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg. Puree until smooth, Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with the Green Ginger Sauce. Grilled Salmon Steaks w/Herb Butter No. 2808 Yields 4 Servings HERB BUTTER: - Coarse Salt 3 Oz Sweet Butter, at room - Pepper, Ground Temperature SALMON STEAKS: 2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter 1 Tbls Tarragon Leaves, 4 Salmon Steaks, 1/4" Minced Thick 1 Tbls Chives, Minced 1 Tbls Peanut Oil 1 Tbls Lemon Juice Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak. Serve. Salmon Steaks w/Citrus Vinaigrette No. 2856 Yields 4 Servings 1 Cup Chicken Broth 2 tsp Fresh Mint, Chopped AND 1/2 tsp Lime Peel, Grated 2 Cloves Garlic, Sliced Thin 1/4 tsp Hot Red Pepper Flakes, REDUCED TO Crushed 1/2 Cup (See Instructions) - Salt 1/4 Cup Red Onion, Sliced Thin - Pepper 1/4 Cup Cucumber, Sliced & 4 3 1/2 oz Salmon Steaks Quartered 2 Cups Couscous, Cooked 1 Tbls Olive Oil - Fresh Mint Sprigs 1 Tbls Lemon Juice 2 tsp Black Olives, Chopped Combine the broth and garlic in a medium skillet over medium high heat. Bring to a boil. Cook until the mixture is reduced to the indicated amount (5-10 minutes will reduce 1 cup to 1/2 cup). Remove from the heat. Cool to room temperature. Transfer the mixture to a small bowl. Add all the remaining ingredients except the salmon, couscous and mint sprigs. Preheat the broiler (you may use an outdoor grill if you wish - such a grill is NOT ready until ALL the coals have a THICK, even coating of gray ash). Broil or grill the salmon steaks just until cooked through (about 3 minutes per side). Place the salmon over the couscous. Top with the broth mixture. Garnish with mint sprigs. Serve hot. ~~~ Penny Watson Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.