Yield: 4 servings
|¼ cup||Olive oil|
|2 tablespoons||Fresh lemon juice|
|½ tablespoon||Dried dill weed|
|2 pounds||Salmon steaks -; (4 steaks)|
|\N \N||=== GREEN SAUCE ===|
|2 tablespoons||Chopped yellow onion|
|1 \N||Green pepper; chopped|
|½ cup||Chopped parsley|
|2 bunches||Fresh spinach; leaves only, chopped|
|1 tablespoon||Fresh lemon juice|
|3 \N||Green onions; chopped|
Prepare the salmon: Whip the oil, lemon juice and dill weed together. Baste the steaks on both sides and place on a broiling rack. Broil until a light golden brown on each side. This should be done under high heat and very quickly. Less than 4 minutes on each side will do. You do not want to dry out the fish. They could also be pan-fried using the same blend, but broiling is much nicer. Salt and pepper the fish before serving. Remember to remove the dark spot of fat that is just at the back of the fish.
Prepare the sauce: Mix all ingredients for the sauce except the mayonnaise and green onion and chop very fine in a food processor or by hand. Do not grind it into mush, but do chop it very well. Stir in the mayonnaise and the finely chopped onion by hand. Refrigerate for several hours before serving. Serve a generous portion of the sauce with the fish. Try the sauce on other meats or fish.
Comments: When my first cookbook came out one reviewer observed, "He's not frugal at all. He eats salmon!" True, but frugal does not mean cheap. It means that you do not waste anything. A good salmon steak has no waste at all.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Suggested Wine: A very dry white wine.
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.