| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish, Main dish, Casseroles, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon steaks (4-6 oz) |
| 1 |
|
Onion sliced in rings |
| 1 |
|
Bayleaf |
| 4 |
|
Peppercorns |
|
|
Salt to taste |
| 1 |
lb |
Steak top round |
| 4 |
tb |
Crumbs bread |
| 1 |
tb |
Parsley chopped |
| 2 |
|
Garlic cloves chopped |
|
|
Lemon juice to taste |
| 3 |
tb |
Butter melted |
| 1/4 |
c |
Shrimp cooked |
| 1 |
|
Ham slice diced |
INSTRUCTIONS
In a shallow pan place salmon then add onion rings, bayleaf, peppercorns,
salt and just enough water to cover the fish. Boil then simmer for 5
minutes. Drain and cool the salmon. Cut beef into 4 serving pieces then
pound to flatten. Place in an ovenproof dish and lay salmon on top. Combine
crumbs, parsley, garlic and one half the melted butter. Season with lemon
juice to taste. Cover the steaks with the crumb mixture then top with the
ham and shrimp. Pour the remaining butter on top. Bake at 400/F for 15
minutes or until steak is done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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