Text 148, 64 rader
Skriven 2010-08-13 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Salmon
==============
-=> Quoting Dale Shipp to Hap Newsom <=-

 DS> Question: where does Sockeye salmon fit in the scheme of things?

 DS> Our local Giant had "wild caught Sockeye salmon" on sale today, at
 DS> less than the Atlantic farm-raised that they usually carry.   I don't
 DS> remember if that is a good kind, or a mediocre kind.

Sockeye is the best salmon of all: darker red, firmer, richer, more
flavourful and usually the most expensive.

I'd avoid farmed salmon. It takes 4 lbs of other fish to 1 lb of
farmed salmon, which will have 8 times as much dioxins in its
flesh as wild caught fish. And the sea lice that infest it endanger
wild stocks. Wild Pacific salmon is a sustainable, eco-friendly,
healthier and tastier fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joel's Grilled Salmon Steaks W/herb Butter
 Categories: Fish, Salmon, Grill, Herbs
      Yield: 4 Servings
 
           HERB BUTTER:
      3 oz Sweet Butter; room temp
      2 tb Basil Leaves; Snipped
      1 tb Tarragon Leaves; Minced
      1 tb Chives; Minced
      1 tb Lemon Juice
           Coarse Salt
           Pepper; Ground
           SALMON STEAKS:
      3 tb Sweet Butter
      4    Salmon Steaks, 3/4" thick
      1 tb Peanut Oil
 
  Prepare the herb butter first. Cream the butter in a large bowl
  until it is smooth and soft. Add the basil, tarragon and chives.
  Mix thoroughly. Add the lemon juice, salt and pepper. Mix
  thoroughly. Shape the butter into a cylinder about 1" in diameter.
  Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2
  hours in a refrigerator.

  Preheat the broiler. Melt the second measure of butter in a small
  saucepan. Brush the salmon steaks with the melted butter and
  peanut oil. Grill about 6" from the heat source for about 6
  minutes on the first side, 4 minutes on the second side, basting
  frequently. Place each salmon steak on an individual plate. Place
  a slice of the herb butter on each salmon steak. Serve.
  
  By Joel Ehrlich
 
MMMMM

Cheers

YK Jim


... I get e-mail from people with bad English who can improve my sex life!

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