| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Salmon filet, about 1-inch thick |
| 1 |
|
Scallion, coarsley chopped |
| 1/2 |
c |
Chopped mushrooms |
| 1/4 |
c |
Parsley sprigs |
|
|
Walnut oil (or mazola oil) |
|
|
Salt and pepper |
INSTRUCTIONS
Source: Jewish Western Bulletin
Preheat oven to 400*F. Spray small baking sheet with non-stick spray. Cut
salmon into 4 pieces. With a sharp knife, cut a pocket in each, almost
all-the-way through. Set aside. Mix scallions, mushrooms and parsley. Stuff
into salmon pockets. Place skin side up on prepared baking sheet. Brush
generously with walnut oil. Sprinkle with salt and pepper. Bake 10 - 15
minutes, in pre-heated oven until opaque between flakes and skin is crisp.
Posted to JEWISH-FOOD digest V97 #089 by alotzkar@direct.ca (Al) on Mar 18,
1997
A Message from our Provider:
“God: the most lovable person in the universe”