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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

2 Plum tomatoes, 5 ounces
seeded and cut into
1/4-inch pieces 3/4 cup
1 T Drained capers
2 Scallions, trimmed and
chopped 1/3 cup up to
1/3 c Chopped onion, washed in a
sieve under cool tap
water
and drained
2 Cloves garlic, peeled
crushed and chopped 1
teaspoon
1/3 c Coarsely chopped fresh
flat-leaf parsley
1/3 t Salt
1/4 t Freshly ground black pepper
4 T Virgin olive oil
2 T Lemon juice
4 Salmon fillet steaks, will
all bones sinews and
skin
removed each 5 ounces
and
1 1/4 to 1 1/2 inches
thick

INSTRUCTIONS

3
For the ravigote sauce: Mix all the sauce ingredients together in a
small bowl, and set the mixture aside at room temperature. When ready
to cook the salmon, bring 3 cups of water to a boil in a stainless
steel saucepan. Place the salmon steaks in the pan, and bring the
water back to a boil over high heat (This will take about 2 minutes.)
Immediately turn off the heat, or slide the pan off the heat if using
an electric stove, and let the salmon steep in the hot liquid for 5
minutes. (The steaks will be slightly underdone in the center at this
point; adjust the cooking time to accomodate thicker or thinner  steaks
and to satisfy personal taste preferences.) Remove the steaks  from the
liquid with a large spatula or skimmer, drain them well, and  place a
steak on each of four warm plates. Sponge up any liquid that  collects
around the steaks on the plates with paper towels, and spoon  the
ravigote sauce over and around the steaks. Serve immediately.  Recipe
is from _ Jacques Pepin's Kitchen: Cooking with Claudine_ by  Jacques
Pepin. Posted to EAT-L Digest 05 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar 6, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 266.5mg
Potassium: 466.5mg
Carbohydrates: 19.7g
Fiber: 2.8g
Sugar: 1.9g
Protein: 2.5g


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