Page 6 - GPTSC.com Club Pictures

 

Home Page

 

Salmon Recipes:

Salmon with Wine

1 lb of salmon fillets
1 garlic clove, crushed and minced
cup of dry white wine
6 tablespoons of butter
2 tablespoons of bacon drippings
2 tablespoons of lemon juice
1 teaspoon of whole tarragon
teaspoon of oregano leaves
teaspoon of thyme leaves

Prep: Trim the salmon fillets to 11/2 inch piece
Cooked Long Grained Rice
Needs: Frying Pan, Baking Dish and Sauce Pan

Using a suitably sized frying pan, slowly cook
enough bacon to provide 2 tablespoons
of bacon drippings

Remove Bacon
(only the drippings are needed for this recipe)
Saut the fish in the drippings over a medium
heat, turn gently
Remove to a baking dish and keep warm now
(Set Oven to 400 degrees)
Deglaze the pan with some of the white wine and
scrape the pan residue over the fish
In a separate saucepan, melt the butter and add the
crushed garlic, tarragon, oregano and thyme
Cook over a low-to-medium heat for about
3 minutes stirring occasionally
Remove from the heat and add the lemon juice and
the cup white wine
Pour this sauce over the top of the salmon
Now bake at 400 degrees F for about 10-12 minutes
Server over Long Grain Rice
Spoon any Pan Juices over top and Enjoy.

 

 

 

GRILLED SALMON
STEAKS TARRAGON

4 salmon steaks, 1 inch thick
1/2 tsp. hickory salt
Fresh tarragon sprigs
12 slices bacon, slightly cooked
1 tsp. dried tarragon leaves

SAUCE:

2 tbsp. butter
1 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon
1 tbsp. chopped parsley
1 c. dry white wine
1/2 tsp. salt
1/4 tsp. sugar

1. Rinse salmon steaks under cold running water.
Drain; pat dry with paper towels.
Sprinkle both sides with hickory salt.
On each, place several sprigs of fresh tarragon;
wrap each completely in bacon slices;
sprinkle with dried tarragon.
2. To cook indoors: preheat broiler.
Arrange salmon steaks on rack in broiler pan.
Broil, 4 inches from heat, 10 minutes; turn.
Broil about 8 minutes longer, or until fish flakes easily.

3. Meanwhile, make sauce: in hot butter in
small saucepan, saute shallot until tender,
about 5 minutes. Add tarragon and parsley;
cook 1 minute. Add wine, salt and sugar;
cook, stirring until hot.


4. To cook outdoors: adjust grill 4 inches
from prepared coals. Grease grill well.
Grill fish 10 minutes on 1 side, or until
bacon is browned; turn.
Grill 5 minutes longer.
Fish should flake easily when tested with fork.
Serve with sauce.

Makes 4 servings.

www.cooks.com