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Old 07-21-2002, 08:10 PM
deniseh55's Avatar
FamilyCorner Newbie
Join Date: Jun 2002
Location: Idaho
Posts: 5
Here are a few recipes to try. Happy eating!

Broiled Salmon Steaks

2 10oz. salmon steaks
1/2 C. olive oil
1/4 C. chinese light soy sauce
1/2 tsp. dried dill weed
1/8 C. lemon juice
ground clove

Mix olive oil, soy sauce, dill weed, lemon juice and
clove. Brush over salmon steaks. Broil steaks on
both sides until lightly browned and tender.

We usually get fillets and bake them. I put a bit of
the sauce in a pan sprayed with Pam and set the fillet
skin-side down and brush some sauce on top. Bake till
fish flakes. Reserve some sauce to pour on as desired
when fish is served.


Marinade salmon (steaks or fillets) in the following:

2 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp vegetable oil

Coat the salmon well, cover loosely and let stand an hour (adjust amounts according to amount of fish)

Lightly toast 1 Tbsp sesame seeds and 1/2 tsp celery seeds -- either by putting them on a cookie sheet in the oven at 350 for 3-5 minutes, or by putting them in a small saute pan on the stove. Make sure to keep them moving if you use the saute pan method - they can burn very quickly! When they are lightly browned and aromatic, they're done. Remove from heat and set aside.

Preheat the broiler. Broil the salmon until it's done perfectly! Sprinkle with the toasted sesame and celery seeds and top
with one or two pats of sesame butter - recipe follows.

Now, the best part!!


1 stick unsalted butter, room temperature
2 Tbsp toasted sesame seeds
2 Tbsp minced chives or scallions
2 tsp sesame oil
2 tsp soy sauce
freshly ground black pepper to taste

Stir and mash all the ingredients together in a bowl until smooth and well blended (a fork works great!). Shape the butter into a cylinder, roll it in aluminum foil or waxed paper and chill until firm.

This butter, BTW, is **fantastic** on broccoli and rice....


2 pounds of salmon fillets, skinned (also works with steaks)
1 1/2 Tbsp unsalted butter
3 shallots, peeled and minced
1 garlic clove, peeled and minced (yeah, right -- we always use more
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine (NOT cooking wine, but one you would actually drink!)
1/3 cup cream
1 Tbsp freshly squeezed lemon juice
1/4 tsp white pepper
1/4 tsp salt

Cut the salmon into equal serving pieces, wash, and pat dry. Melt the butter in a skillet on medium-high heat, then sear the salmon on both sides for 2-3 minutes but keep the center slightly rare because the fish continues to cook after it's removed from heat. Remove the fish with a slotted spoon, set aside and keep warm. Turn down the heat to low or medium, add garlic
and shallots and saute, stirring frequently, for 5 minutes. Add the
remaining ingredients to the pan and cook over medium heat, stirring until the mixture is reduced by half. To serve, reheat the fish slightly in the sauce, if necessary. Serve the sauce around the fillets on the plate.

(this is from a cookbook called "Gourmet Gazelle" and it has only 284 calories per serving with 100mg of cholesterol, 15g of fat and 167mg sodium). It is delicious and quick -- total time is less than 30 minutes.
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