Salmon Steaks
Salmon Steaks
Ingredients| 1/2 cup unsalted butter, softened 1 teaspoon lime juice 1/4 teaspoon dill weed 1/8 teaspoon pepper |
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Preparation
Combine all ingredients until well blended. Place 4 (1-inch thick) salmon steaks on a greased broiler pan. Spread one side of each steak with 2 teaspoons topping. Broil 5 inches away from heat for 5 to 6 minutes or until lightly browned. Turn steaks over and top each steak with 2 lime slices. Continue broiling 5 to 6 minutes or until salmon flakes with fork.
To serve, place lime slices beside steak and top each steak with 1 tablespoon topping.
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Cut flounder down the middle. Take knife and cut around inside under skin to make a pocket on each side of the slit. Saut� onions, celery and bell pepper until tender. Mix eggs, lemon juice and bread crumbs. Add salt, pepper, Tabasco and cayenne. Check crabmeat for shells and add. Drain s
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Tasty Baked Salmon
Preheat oven to 450 degrees F. Drain salmon; place in 9-inch pie plate. Pour sour cream over salmon. Sprinkle with salt and pepper. Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches. Serve with lemon quarters.
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Soak fish in milk, 1 teaspoon of the salt and Tabasco for 1 hour before cooking time. Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before saut�ing. Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time.
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Place one live trout into a martini glass, add gin and a splash of vermouth. Just kidding. Marinate the trout in vermouth for 4 to 5 hours in the refrigerator. (Zip-top freezer bags make excellent marinade containers because they can be folded so that all of the marinade is concentrated on the f
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