| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish |
2 |
Servings |
INGREDIENTS
|
|
CUCUMBER SAUCE optional |
| 1/3 |
c |
Plain yogurt |
| 1/4 |
c |
Cucumber, finely chopped |
| 2 |
tb |
Parsley, chopped |
|
|
FISH |
| 1 |
c |
Water |
| 1 |
ts |
Chicken bouillon or cube |
| 1 |
tb |
Vinegar |
| 1 |
sm |
Onion, sliced |
| 1 |
sm |
Piece bay leaf |
| 1 |
|
Parsley sprig |
| 1/2 |
ts |
Dill weed dry or sprig fresh |
| 2 |
|
Peppercorns or pinch pepper |
| 2 |
sm |
Salmon steaks abt.3/4" thick |
INSTRUCTIONS
Peel, seed and chop cucumber. Combine with yogurt and parsley and
refrigerate.
Heat water to boiling in small skillet or medium saucepan. Add bouillon and
stir until dissolved. Add remaining ingredients except salmon and bring to
a boil. Turn heat to medium-low and simmer 5 min.
Add salmon, cover and simmer 6-8 min or until fish is cooked through (check
at backbone). Lift steaks out onto hot platter with an egg turner.
Lift onions out and lay over fish. Serve immediately with chilled
yogurt-cucumber mixture.
Serves 2. Note: Strain cooking liquid from the fish and freeze to use in
fish soup another day.
MICROWAVE: Heat water at high 1 min in a baking dish just large enough to
hold the steaks in a single layer. Add bouillon and stir to dissolve. Stir
in remaining ingredients except salmon. Put salmon in baking dish, thick
sides to edge. Cover tightly and microwave at high 2 min. Turn baking dish
1/2 turn and microwave 2-3 min more until small ends of steaks flake
easily. Let stand covered 3 min, then serve with sauce.
Source: Margo Oliver's Cookbook for Seniors, Nutritious recipes for 1-2-or
more. Shared & tested (stove top) by Elizabeth Rodier July 1993.
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