| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Dkuhnen msn |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Salmon fillet, skin on, cut |
|
|
Into 4 equal peices |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
Minced fresh chives |
| 3 |
|
Sprigs of fresh tarragon |
| 1 |
ts |
Butter |
| 2 |
|
Ripe plum tomatoes, seeded |
|
|
And chopped |
|
|
Fresh chives to garnish |
INSTRUCTIONS
Preheat a 12" cast iron skillet for about 4 minutes
over medium-high heat. Preheat the broiler, moving the
top oven rack to 4" from the element. Place salmon
fillets in the skillet, with the skin side down.
Sprinkle the other side of the fillets evenly with
freshly ground pepper. Cook without turning the
fillets for around 6 minutes. Place the skillet under
the broiler for about 3 minutes, or until salmon is
lightly browned. Don't let the salmon dry out.
While cooking the salmon, place wine in a small
saucepan and simmer for about a minute. Add the
minced chives, tarragon and butter. Stir well. As
soon as the butter melts, add the tomatoes for about
30 seconds. Add salt and pepper to taste. Remove the
tarragon. Spoon the sauce over the fillets evenly.
Garnish with the chives. Source: Adapted by Deborah
Kuhnen from 'Eating Well' Magazine, June 1996.
Posted to MM-Recipes Digest V3 #217
Date: Mon, 12 Aug 96 04:29:24 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“To ignore our Creator is the height of selfishness”