| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
ts |
Curry powder |
| 1/2 |
c |
Onion; sliced |
| 3 |
c |
Cabbage; finely sliced |
| 1/4 |
lb |
Salmon fillet; 1" cube |
| 2 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
|
|
Ground pepper; fresh |
INSTRUCTIONS
1. Heat butter in a 2 quart souffle dish, uncovered, at 100% for 2 minutes.
Add curry powder, onions, and cabbage and stir to coat.
2. Cover tightly with plastic wrap and cook at 100% for 4 minutes. Remove
from oven and stir.
3. Mound cabbage mixture in center of dish and arrange salmon around
cabbage. Sprinkle salt, pepper, and lemon juice over all. Cover tightly
with plastic wrap and cook at 100% for 8 minutes.
4. Remove from oven. Uncover and stir. Re-cover dish and let stand for 3
minutes before serving.
NOTES : This works well with cod, swordfish, scallops, flounder, whiting,
tuna, grouper, rockfish and monkfish. If you use monkfish increase cooking
time to 10 minutes
Recipe by: Barbara Kafka/formatted by tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 645 by Terry Pogue
<tpogue@idsonline.com> on Jan 30, 1998
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