| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Gravies | 4 | Servings | ||
INGREDIENTS
| 4 | 6-8 Oz. Salmon Steaks or fillets | |
| Steaming Liquid—– | ||
| Water | ||
| Salt | ||
| Orange Butter Sauce—– | ||
| 1/2 | c | Butter Or Margarine — |
| Softened | ||
| 1/2 | c | Fresh Orange Juice |
| 1/2 | ts | Thyme Leaves — (dried) |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Tue, 21 May 1996 10:44:28 -0700 1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until they flake easily when tested with a fork. Blend the butter, orange juice and thyme into a smooth butter, either by hand or in a blender. Remove the fillets to a serving platter and generously cover with the orange butter. Serve with a plain lettuce salad, peas, rice and dinner rolls. Serves 4. Posted to Master Cook Recipes List, Digest #92
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”