| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Salmon steaks or fillets |
|
|
Salt and pepper |
| 2 |
c |
Water; white wine or clam juice, or a combination |
| 1/2 |
ts |
Dried dill |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Chives; minced (opt) |
INSTRUCTIONS
Arrange salmon steaks in a single layer in a shallow skillet. Season with
salt and pepper. Add enough liquid to completely cover the fish. Add
herbs. Slowly bring liquid barely to a simmer. Reduce heat to low, cover
the skillet and simmer until the top of the salmon looks opaque, 2-3
minutes. Turn off the heat and let stand covered for 10 minutes. After
removing fish from the liquid, blot with a paper towel. Also can be served
chilled with dill mayonnaise or tangy vinaigrette.
Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com>
on May 18, 1998
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