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| Broiled Salmon with Dill |
4 salmon steaks, about 6 ounces each
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
4 tablespoons fresh chopped dill
1 tablespoon olive oil
2 tablespoons lemon juice |
Place the salmon on a platter or in a shallow pan and sprinkle it
with salt, pepper and dill.
Blend the olive oil and lemon juice and pour it over the salmon.
Cover the fish with plastic wrap and marinate for 3 hours in the refrigerator.
Preheat the broiler. Place the salmon in a broiler pan skin side down, about 3 to 4
inches from the source of heat. Broil for about 5 minutes without turning the
fish. The meat in the centre should be just barely cooked. |
| Poached Salmon with Thyme |
1-1/4 pounds skinless, boneless salmon fillets, cut into 4 equal-size pieces
6 sprigs fresh thyme
1 bay leaf
2 whole cloves
4 whole black peppercorns
1/2 teaspoon salt |
| Put the fish fillets in a shallow saucepan with enough water to cover them. Add the reamining ingredients. Bring the water to a boil and cover the pan. Simmer for 5 minutes and serve. |
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Seafood
Categories:
Clams
Cod
Crab
Cusk
Hake
Haddock
Halibut
Lobster
Mussels
Oysters
Salmon
Scallops
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Shrimp
(Classic)
Shrimp
(Maine)
Swordfish
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