| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Chopped celery |
| 1 |
tb |
Chopped carrots |
| 2 |
tb |
Rough-chopped onions |
| 2 |
c |
Water |
| 1 |
c |
White wine |
| 1 |
|
Bay leaf |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Lemon; cut in half |
| 2 |
|
Sprigs Parsley |
| 5 |
|
Black peppercorns |
| 9 |
oz |
Center-cut salmon fillet |
|
|
(cut into 6 equally-sized rectangles) |
| 4 |
c |
Baby spinach; cleaned |
|
|
=== MARINADE === |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Chopped lemon zest |
| 2 |
tb |
Chopped fresh dill |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
c |
Olive oil |
| 1 1/2 |
ts |
Chopped shallots |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a shallow skillet place celery, carrots, onions, wine, water, bay
leaf, salt, lemon, parsley, and peppercorns. Bring to a boil, reduce
the heat, and carefully place the salmon pieces into the simmering
liquid, cover and simmer for 4 minutes. Meanwhile make the marinade.
In a bowl mix together lemon juice, zest, dill, parsley, olive oil,
shallots, salt and pepper. Pour the marinade into a non-reactive pan
or container with a flat bottom and just enough space to lay the
cooked salmon. Now remove the salmon from the skillet and place it
into the marinade. Let cool for 1 hour. Toss the spinach in a little
of the marinade and season with the salt and pepper, and divide
between two serving plates. Using a slotted spatula (to remove any
excess marinade) place salmon atop the spinach. This recipe yields 2
salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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