| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Jewish |
Bhg cooking, Fish & seaf, Main dishes |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
ts |
Salt |
| 1 |
tb |
Lemon Juice |
| 2 |
|
Salmon Steaks |
| 1 |
|
Cucumber; Unpeeled |
| 1/2 |
c |
Sour Cream |
| 1 |
ts |
Minced Parsley |
| 1/4 |
ts |
Grated Onion |
| 1/2 |
ts |
Lemon Juice |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Heat water with 2 tsp salt and 1 tbs lemon juice to a boil. Add salmon and
simmer 12 minutes. Remove salmond with a slotted spatula; chill.
Meanwhile, prepare cucumber sauce; shred enough cucumber to measure 1/4 cup
(do not drain). Add sour cream, parsley, onion, 1/2 tsp lemon juice, 1/;4
tsp salt and pepper. Blend well and chill. Arrange salmon on lettuce. Serve
with lemon wedges and cucumber sauce.
Recipe by: Better Homes and Gardens Cooking For Two
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Nov 07, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”