*  Exported from  MasterCook  *
 
                           Steamed Salmon Fillets
 
 Recipe By     : Pierre Franey (1997) Cooks with His Friends
 Serving Size  : 4    Preparation Time :0:07
 Categories    : Chef                             Menu
                 Eat-lf                           Franey
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           white wine vinegar
   20      ounces        salmon fillets -- skin removed,
                         -- cut into portions
                         Salt and pepper -- to taste
      1/2  teaspoon      ground coriander
    4      sprigs        fresh rosemary -- or dill
 
 1. Fill the bottom of a steamer about half full with water and vinegar.
 Place the fish fillets on the rack of the steamer. Add salt sparingly and
 then sprinkle each fillet with coriander. Place 1 sprig rosemary or dill on
 each fillet. Cover, bring to a boil, and steam 5-6 minutes or until the
 fish is tender when pierced with the tip of a knife and has lost its raw look.
 
 To Plate: Place the fish fillets on warm serving plates, then spoon warm
 Fennel Yogurt Sauce over and around them. Position cucumber fingers and
 potato halves in spokes radiating from fish at the hub. (Do not remove the
 rosemary from the fish. Sprinkle with freshly ground pepper. 
 
 Pat’s variation: Grilled, without oil, in ridged griddle; vinegar omitted;
 served with lemon wedges.
 
 Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed
 Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
 422 MG SODIUM ]  The book is based on the PBS series: Pierre Franey’s
 Cooking in Europe". 
 
 Recipe tested by patH June 1997. MC 168.5 cals, 5.0 g fat, 27.6% cff, 95 mg
 sodium.
 
 
 
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