Grilled Salmon Steaks In Sauce

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Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
Seafood	Medieval	Fish, Medieval	6	Servings

INGREDIENTS

6		Salmon steak
1	c	Wine, white
1/8	t	Cinnamon
4		Scallion, finely minced
1	T	Lemon juice
1/8	t	Ginger
		Salt, to taste

INSTRUCTIONS

Take a Salmond and cut him rounde, chyne and all, and roste the peces
on a gredirne; And take wyne, and pouder of Canell, and drawe it
thorgh a streynour; And take smale mynced oynons, and caste there-to,
and lete hem boyle; And then take vynegre, or vergeous, and pouder
ginger, and cast there-to; And then ley the samon in a dissh, and  cast
the sirip theron al hote, & serue it forth.  Broil the salmon steaks,
after brushing them with some cooking oil or  melted butter.
Meanwhile, put scallions in a saucepan with wine and  cinnamon and
bring to a boil; turn down heat and simmer gently. When  salmon steaks
are browned on both sides, add the lemon juice and  ginger to the
sauce.  Put salmon on a serving dish and pour the sauce  over it.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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