Name: Pan-Poached Salmon
Ingredients: 1 lb Salmon steaks or thick fillets; (up to 2); 1 1/2 tb Butter or margarine; 3 Shallots or green onions; including some green parts, finely chopped; 1 Clove garlic; minced; 1/2 c Regular chicken broth or 1/4 cup each broth and dry white wine

A life of resolve comes with a price tag. You will be tested by the lure of the world. But you must turn a deaf ear to the crowd and live instead for the approbation of Christ. There will always be a cross before a crown, sacrifice before success, and reproach before a reward. The call of discipleship will cost you popularity, possessions, and position. But God will use your commitment. The grace of God will be multiplied in you if you cultivate a fixed resolution to live for the glory of God.

Steven Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lb	Salmon steaks or thick fillets; (up to 2)
1 1/2	tb	Butter or margarine
3		Shallots or green onions; including some green parts, finely chopped
1		Clove garlic; minced
1/2	c	Regular chicken broth or 1/4 cup each broth and dry white wine

INSTRUCTIONS

Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat.
Add shallots or green onions and garlic and cook, stirring, until limp
(about 3 minutes). Add broth and bring to a broil.
Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer
until just lightly translucent (3 to 4 minutes for fish 1/4 to 1/3-inch
thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to 12 minutes for
fish 1 to 1 1/2-inch thick.
With a wide spatula, lift out fish and put on a platter. Cover and keep
warm. Boil pan liquid, with any liquid that accumulates on the platter,
over high heat until it thickens slightly. Serve fish and pour pan juices
over.
Posted to KitMailbox Digest  by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Feb 16, 1998

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