| 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 |
ts |
Basil |
| 1/4 |
ts |
Rosemary |
| 1/4 |
ts |
Tarragon |
| 2 |
|
Lemon slices |
| 1/2 |
ts |
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)
1. In a medium saucepan, combine all ingredients except salmon and simmer
gently for 20 minutes.
2. Wash salmon.
3. 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.
4. 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.
5. Remove skin, transfer to serving plates or platter and decorate with
lemon or cucumber slices, parsley or dill, as desired.
6. 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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