| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | 4 | Servings | ||
INGREDIENTS
| 4 | Salmon pieces; cut into steaks or filets | |
| Carrots and onions chopped; to cover the bottom of the pan | ||
| White wine; several cups at least | ||
| Reserved "juice" from bottom of pan | ||
| 1 | c | Mayonnaise or more |
| Dill; (I used dry) |
INSTRUCTIONS
SAUCE Source: Esther S. (a friend) Cover bottom of baking dish with chopped carrots and sliced or chopped onions. Lay salmon in a single layer over the chopped vegetables. Pour wine over the vegetables and salmon, then cover dish in foil. Bake at 350 degrees until the vegetables are soft. Pour liquid from the bottom of the fish dish into a bowl. Add mayonnaise and dill. Serve salmon on a lettuce leaf with sauce poured over the top. I was warned not to over bake it and later, after refrigerating the recipe, I noticed I had crunchy vegetables. Then I took the salmon out of the pan, and uncovered it and baked it, thinking I would soften the vegetables. It totally dried it out. So I took it out of the oven and poured more wine on top. It steamed and bubbled and I covered it and stuck it in for 15 minutes more. Everything ended up fine. The idea is to have liquid left over for the mayo sauce, and then to have enough sauce for all the salmon servings. My only problem making this was that I really liked the sauce and did not have enough.] Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow) on Sep 24, 1998, converted by MM_Buster v2.0l.
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