| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish & seaf, Low-fat / l |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
White wine vinegar |
| 20 |
oz |
Salmon fillets; skin removed, cut into portions |
|
|
Salt and pepper; to taste |
| 1/2 |
ts |
Ground coriander |
| 4 |
|
Sprigs fresh rosemary; or dill |
INSTRUCTIONS
1. Fill the bottom of a steamer about half full with water and vinegar.
Place the fish fillets on the rack of the steamer. Add salt sparingly and
then sprinkle each fillet with coriander. Place 1 sprig rosemary or dill on
each fillet. Cover, bring to a boil, and steam 5-6 minutes or until the
fish is tender when pierced with the tip of a knife and has lost its raw
look.
To Plate: Place the fish fillets on warm serving plates, then spoon warm
Fennel Yogurt Sauce over and around them. Position cucumber fingers and
potato halves in spokes radiating from fish at the hub. (Do not remove the
rosemary from the fish. Sprinkle with freshly ground pepper. Pat's
variation: Grilled, without oil, in ridged griddle; vinegar omitted; served
with lemon wedges.
Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed
Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
422 MG SODIUM ] The book is based on the PBS series: Pierre Franey's
Cooking in Europe".
Recipe by: Pierre Franey Cooks with His Friends
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 27, 1999, converted by
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