| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Gravies |
4 |
Servings |
INGREDIENTS
| 4 |
|
6-8 Oz. Salmon Steaks or fillets |
|
|
Steaming Liquid—– |
|
|
Water |
|
|
Salt |
|
|
Orange Butter Sauce—– |
| 1/2 |
c |
Butter Or Margarine — |
|
|
Softened |
| 1/2 |
c |
Fresh Orange Juice |
| 1/2 |
ts |
Thyme Leaves — (dried) |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Tue, 21 May 1996 10:44:28 -0700
1-2 cups of water are needed to steam the fillets, depending on the pan
used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets
for 9-10 minutes or until they flake easily when tested with a fork.
Blend the butter, orange juice and thyme into a smooth butter, either by
hand or in a blender.
Remove the fillets to a serving platter and generously cover with the
orange butter.
Serve with a plain lettuce salad, peas, rice and dinner rolls. Serves 4.
Posted to Master Cook Recipes List, Digest #92
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