| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic; (up to 6) |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Fresh rosemary; (or 2 t. dried) |
| 2 |
tb |
Fresh thyme; (or 2 tsp dried) |
| 2 |
tb |
Parsley or 1 T. dry |
| 2 1/2 |
lb |
Salmon; (up to 3) |
|
|
Salt and pepper |
|
|
Sliced carrots |
|
|
Zucchini |
|
|
Red potatoes |
|
|
Celery |
|
|
Corn cut fresh off the cob |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Vegetable or chicken broth |
| 1 |
tb |
Shallots; (or green onions |
| 1 |
tb |
Lemon juice |
| 1/3 |
c |
Whipping cream |
| 1/3 |
c |
Butter or margarine |
| 1 |
tb |
Green onions or chives |
| 1/2 |
ts |
Grated lemon peel; (up to 1) |
INSTRUCTIONS
LEMON-CHIVE SAUCE
Mix 2/3 of the herb, oil mixture with assorted chopped vegetables and place
in pyrex baking dish. Bake 15 minutes at 400 degrees. Stir and cover and
bake another 20 - 30 minutes. Place salmon in another baking dish and glaze
with remaining 1/3 of herb mixture. Bake uncovered for 20 - 25 minutes.
Lemon-Chive Sauce: Combine, bring to boil, and reduce by 1/2.
Add 1/3 c. whipping cream and boil mixture to 2/3 c. total. Take off heat
and whisk in 1/3 c. butter/margarine, 1 T. green onions or chives, 1/2 - 1
tsp. grated lemon peel. Serve in gravy boat alongside salmon and vegie
platter.
Serves 6 people.
Posted to JEWISH-FOOD digest Volume 98 #029 by Joan Callaway
<joancallaway@mother.com> on Jan 16, 1998
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”