| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Fish |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Whole or half salmon |
| 1 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Chopped onion |
| 1/2 |
t |
Basil |
| 1/4 |
t |
Rosemary |
| 1/4 |
t |
Tarragon |
| 2 |
|
Lemon slices |
| 1/2 |
t |
Salt, optional |
|
|
Lemon or cucumber slices for |
|
|
garnish |
|
|
Parsley sprigs or fresh dill |
|
|
for garnish |
|
|
Heavy-duty aluminum foil |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com> Date: Sat, 03 Aug 1996 15:55:51
-0700 California Kosher Cookbook, Serves 6 to 8 (Pareve) In a medium
saucepan, combine all ingredients except salmon and simmer gently for
20 minutes. Wash salmon. Place heavy-duty aluminum foil on a sturdy
cookie sheet or in a large pan (use enough foil to wrap fish and
poaching liquid). Bring up edges of foil; pour poaching liquid over
salmon. Crimp the foil to seal tightly. Bake at 375 degrees for 9 - 10
minutes per pound of salmon, for a minimum of 30 minutes. Remove from
oven; allow to stand 5 minutes before opening foil. Remove skin,
transfer to serving plates or platter and decorate with lemon or
cucumber slices, parsley or dill, as desired. May be served hot or
chilled JEWISH-FOOD digest 298 From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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