| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Jewish |
Fish |
2 |
Servings |
INGREDIENTS
| 6 |
|
Scallions |
| 1/2 |
lb |
Cucumber; trimmed, peeled, halved; seeded and cut across into 1/8-inch slices |
| 1/2 |
lb |
Skinless salmon fillet; halved lengthwise and each half cut across into six slices |
| 1/4 |
c |
Packed chopped fresh dill |
| 1/4 |
ts |
Kosher salt |
| 2 |
tb |
Nonfat yogurt (optional) |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com>
Date: Wed, 24 Jul 1996 17:12:11 -0700
This is one of the few microwave recipes that I really like. I don't make
it as per the ingredients in the recipe. You will find my variation on the
recipe below.
Microwave Gourmet Healthstyle Cookbook, Barbara Kafka, Yield: Serves 2
Doubles Easily. This tastes absolutely wonderful served cold as well as
hot.
1. Trim white part of scallions to 2 inches. Thinly slice scallion greens
to make 1/4 cup. Reserve.
2. Arrange cucumbers in a ring around inside edge of a 10-inch quiche dish
or pie plate. Place scallion whites over cucumbers.
3. Arrange salmon pieces in a single layer in the center of the dish.
Sprinkle on scallion greens, dill and salt. Cover tightly with microwave
plastic wrap. Cook at 100% for 2 minutes 15 seconds in a 650- to 700-watt
oven. Prick plastic to release steam.
4. Remove from oven and uncover. Serve with a tablespoon of yogurt on each
portion, if desired.
For 400- To 500-Watt Ovens: Cook for 5 minutes.
Variation: Cover the bottom of the quiche dish or pie plate with white
wine. I don't use a lot, probably about an eighth of an inch or slightly
more. Chop up a ripe tomato and put the chopped tomato on top of the white
wine. Proceed with above recipe.
JEWISH-FOOD digest 277
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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