Oven-steamed Salmon On A Bed Of Aromatic Vegetables

Here are some things which must be done before one leaves a church: 1. We must check our motives very carefully. 2. Our reasons must be well grounded and clearly articulated. 3. We must be in regular, earnest prayer about the matter. 4. We must guard our tongues very carefully. 5. We must be extremely careful that we do not unnecessarily create unrest in other members. 6. Our discussions with the leadership must be characterized by love. 7. Our attempts to correct matters must be with great respect, care and patience. 8. If our concern is over personal preferences, rather than biblical matters, we must consider others’ interests more important than ours. 9. Great care should be taken that we submit to the leadership of the church, unless we determine with proper counsel that there is a serious biblical issue at stake. 10. If the leadership will listen, we need to give them plenty of time to consider the matter. 11. If the leadership will not listen to us, or will not take proper action to correct the matter and we are thoroughly convinced that there is a serious biblical issue, we should ask for a meeting of the church in which to express our concerns. 12. We should ask ourselves what we have personally done to correct any wrong or deficiency in the church with which we are concerned. 13. We should evaluate if our leaving would do harm to an otherwise good church. 14. We should never leave, nor encourage others to leave, unless we are thoroughly convinced that one or both of the following conditions exist: 1) that the church has become an apostate church (where serious unbiblical teaching or practices are allowed), or 2) that we are convinced that, over the long haul, we cannot find a place to serve in the church, or that our families will not be spiritually fed in that body.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish/seafoo, Main dishes	4	Servings

INGREDIENTS

4		Salmon steaks, 6 to 8
		Oz each
3	T	Lemon juice
1	lb	Small new potatoes
		Quartered
2		Leeks, chopped into 1/4-inch
		Pieces
1		Sweet onion, diced
4		Carrots, sliced diagonally
		About 1/4-inch
		Thick
4		Shallots, cut into 1/2-inch
2	T	Extra virgin olive oil
		Salt
		Freshly ground black pepper
1		Zucchini, sliced diagonally
1/4	c	Chopped dill

INSTRUCTIONS

Preheat the oven to 425F.  Blot the salmon steaks dry with a paper
towel. Place on a platter and  sprinkle with one tablespoon of the
lemon juice.  Combine the potatoes, leeks, onion, carrots, and shallots
in a large  heavy baking dish. Drizzle with olive oil and stir to
blend. Sprinkle  with salt and pepper. Bake the vegetables until edges
begin to brown,  about 30 minutes, stirring at least twice. Remove the
pan from the  oven, stir the zucchini into the vegetable mixture, and
bake 10  minutes longer.  Remove the pan from the oven and sprinkle the
vegetables with the  remaining lemon juice and 2 tablespoons of the
dill, turning the  vegetables gently with a spatula to blend. Tuck the
salmon steaks  into the vegetable mixture, moving the vegetables aside
with a  spatula. Spoon some of the vegetables on top of the salmon.
Return  the baking dish to the oven and bake, uncovered, until the
salmon is  cooked through but still moist, 10 to 12 minutes. Sprinkle
with the  remaining 2 tablespoons chopped dill and serve.  Posted to
MC-Recipe Digest V1 #144  Date: Tue, 09 Jul 1996 10:37:41  From:
PATRICIA KRAMER <PIK848@gnn.com>  Recipe By     : Lighter, Quicker,
Better/Sax & Simmons

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 41 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 123.7mg Potassium: 389.2mg Carbohydrates: 9.4g Fiber: 2.5g Sugar: 3.9g Protein: 1.6g