Subject: Grilled Salmon with Mustard Butter
From: Unicorn (unicorn@indenial.com)
Date: Fri Jul 28 2000 - 14:25:19 EDT
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F O O D F U N N Y
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Here's a good one from reader Beverly in California:
A woman in our diet club was lamenting that she had gained weight.
She'd made her family's favorite cake over the weekend, she reported,
and they'd eaten half of it at dinner.
The next day, she said, she kept staring at the other half, until
finally she cut a thin slice for herself. One slice led to another,
and soon the whole cake was gone. The woman went on to tell us how
upset she was with her lack of willpower, and how she knew her husband
would be disappointed.
Everyone commiserated, until someone asked what her husband said when
he found out. She smiled. "He never found out. I made another cake
and ate half!"
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T O D A Y ' S R E C I P E
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Consider this recipe more of a suggestion rather than a true recipe
because just about any fish can be substituted for the salmon, and the
butter goes equally well on grilled beef, chicken, and pork.
Grilled Salmon with Mustard Butter
4 oz (125 g) unsalted butter at room temperature
3 Tbs (45 ml) Dijon-style mustard
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) chopped chives
2 Tbs (30 ml) chopped parsley
1 Tsp (5 ml) fresh lemon juice
Salt and freshly ground pepper to taste
4 - 6 salmon steaks or fillets, about 6 - 8 oz (175 - 225 g) each
2 Tbs (30 ml) olive oil
Combine the butter, mustards, herbs, lemon juice, salt, and pepper in
a small bowl. Roll the mixture into a log about 4 inches (10 cm) long
and wrap in plastic wrap. Refrigerate until firm. Rub the salmon
steaks with the olive oil and season with salt and pepper. Place on a
grill over moderate heat and cook, turning once, until the flesh is
firm to the touch and opaque throughout. Place a 1/2 inch (1 cm)
thick slice of the butter on each portion. Serves 4 to 6.
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