Garlic broiled salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 8 | eaches | Elephant garlic cloves |
| ¼ | cup | Chervil, chopped |
| ½ | teaspoon | Dill weed |
| ½ | teaspoon | Nuoc mam; Vietnamese fish sa |
| 1 | cup | Bread crumbs |
| 6 | eaches | Salmon steaks |
| ¼ | cup | Butter |
Directions
EATING WELL CB; DOERPER, JOH
Crush garlic. Process oil, garlic, chervil, dill, and nuoc mam in blender until smooth. Mix with cracker crumbs. Place salmon on well-greased broiler rack; brush steaks with butter. Broil about 4" from heat for 8-10 minutes, until fish flakes easily when tested with fork. Carefully turn steaks. Spread about 2 tb garlic mixture on each steak. Broil 1-2 minutes more, until lightly browned. Serve hot.
Nuoc Mam is an oriental fish sauce that is to Vietnamese cooking what soy sauce is to Chinese cooking and salt is to Western cooking. The writer likes using this mild-flavored condiment in lieu of salt. Look for the words Ca Com on the label, which mean that only anchovies were used in making the sauce, and for the word nhi which signifies a sauce of the highest quality. Both Vietnamese and Thai fish sauces are excellent. Philippine and Chinese fish sauces are too coarse. The Squid brand is best.
Posted on GEnie Food & Wine RT by S.KERR7 [syd], Sat, Oct 03, 1992 From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes,
Submitted By SYLVIA STEIGER On 12-26-95