| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Kosher, Cajun, Appetizers, Main dish, Fish |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
1 lb. Salmon |
| 6 |
|
Shallots, chopped |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1 |
|
Clove garlic, chopped |
| 2 |
c |
Seasoned bread crumbs |
| 1/4 |
lb |
Pareve margarine |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Drain juices from salmon and set aside. Place salmon in deep bowl. Mix
shallots, garlic, Worcestershire sauce, salt, pepper, and margarine and
cook in skillet until well blended, 5 to 10 min. Put salmon back in skillet
and simmer until done, abt. 10 min. Add bread crumbs and enough salmon
liquid until moist but not loose. Place in ramekins while hot and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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