From: Wayne Sun wcs5u@galen.med.virginia.edu Date: Thu, 9 Sep 1993 13:58:43 GMT Here's a recipe from "Gourmet Gazelle Cookbook" that was printed in the "Washington Post" a couple months back. I haven't tried it yet, but it sounds delicious! :-) Ingredients: 2 lbs. salmon fillets 1 1/2 T unsalted butter 3 shallots, peeled and minced 1 clove garlic, peeled and minced 1 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley 3/4 cup dry white wine 1/3 cup light cream 1 T freshly squeezed lemon juice 1/4 t freshly ground white pepper 1/4 t salt, or to taste Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan. Saute, stirring frquently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets. NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes. Serves 6.
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