| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
North, Atlantic, Fisheries |
8 |
servings |
INGREDIENTS
| 3 |
lb |
Salmon fillets; cut into serving |
|
|
; pieces |
| 5 |
fl |
Dry white wine |
| 2 |
sl |
Lemon with peel |
|
|
Salt and freshly ground pepper to taste |
|
|
Water |
| 2 |
md |
Red peppers; roasted |
| 5 |
fl |
Mayonnaise |
|
|
Generous shake of Cayenne pepper |
| 5 |
fl |
Soured cream |
| 1/2 |
ts |
Paprike |
| 1 |
tb |
Snipped chives |
INSTRUCTIONS
FOR THE RED PEPPER MAYONNAIS
Season the salmon fillets with salt and pepper. Fill a steamer basket with
the wine, 1 cup or more of water - amount depends on the steamer - and the
lemon slices.
Place the salmon on the rack in the steamer. Cover and steam for 10 minutes
until the fish flakes easily. Lift the fillets out of the steamer and
transfer to a platter. You may choose to serve hot, allow to cool to room
temperature, or refrigerate and serve cold. This dish is nice served at
room temperature - the delicate flavour of the salmon is best appreciated.
Present with dollops of the red pepper mayonnaise.
To Make the Red Pepper Mayonnaise:
Pur.e the roasted pepper until smooth. Combine the pur.ed peppers, sour
cream, chives, mayonnaise, cayenne pepper and paprike, stirring until well
mixed. Refrigerate until required (the sauce may be prepared 24 hours in
advance).
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