| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Salmon steaks or thick |
| fillets up to 2 | ||
| 1 1/2 | T | Butter or margarine |
| 3 | Shallots or green onions | |
| including some green | ||
| parts | ||
| finely chopped | ||
| 1 | Clove garlic, minced | |
| 1/2 | c | Regular chicken broth or 1/4 |
| cup each broth and dry | ||
| white wine |
INSTRUCTIONS
Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat. Add shallots or green onions and garlic and cook, stirring, until limp (about 3 minutes). Add broth and bring to a broil. Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer until just lightly translucent (3 to 4 minutes for fish 1/4 to 1/3-inch thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to 12 minutes for fish 1 to 1 1/2-inch thick. With a wide spatula, lift out fish and put on a platter. Cover and keep warm. Boil pan liquid, with any liquid that accumulates on the platter, over high heat until it thickens slightly. Serve fish and pour pan juices over. Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Feb 16, 1998
A Message from our Provider:
“If God is your Copilot – swap seats!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 914
Calories From Fat: 202
Total Fat: 22.5g
Cholesterol: 2.5mg
Sodium: 3105mg
Potassium: 1364.8mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 9.9g
Protein: 20.1g