| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Skinless; (6ounce) salmon fillets |
|
|
Salt and white pepper |
| 3 |
c |
Fish stock or clam juice |
| 1 |
bn |
Oregano |
| 1 |
bn |
Basil |
| 1 |
bn |
Parsley |
| 1 |
bn |
Thyme |
| 6 |
|
Tomatoes; peeled, seeded, and diced |
| 1/2 |
c |
Extra virgin olive oil |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
TAMALES WORLD TOUR SHOW #WT1B27
SUMMER SUPPER AND TOP TEN HOT TAMALE TIPS FOR COOKING ITALIAN DISHES AT
HOME
To poach salmon, preheat oven to 350 degrees F. Season salmon all over with
salt and pepper. Bring stock or juice to a boil in a large ovenproof
skillet. Add fish, so they are barely touching, and bring liquid back to a
boil. Turn fish over, then cover with a piece of parchment paper coated
with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover
again, and bake an additional 2 minutes. (Drain and reserve the liquid in
the pan for use as stock.) Transfer fish to a platter, cover with plastic
wrap, and chill until serving time.
To make dressing, remove stems and finely chop all herbs. If these fresh
herbs are not available, substitute chives, mint, marjoram, or chervil.
Watercress or the bright yellow leaves inside celery stalks are also
preferable to dried herbs. Mix all ingredients in a small bowl, and reserve
in refrigerator.
To serve, arrange each fillet on a lettuce-lined serving plate. Spoon on
tomato and herb mixture. We like to serve with various garnishes such as
radishes, sliced avocado, pickles or olives around the salmon.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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