Salmon San Juan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: Salmon fillets, skinless,
1 dash: Red pepper sauce,
-boneless, 8-ounces each
1/2 tsp: Worcestershire sauce,
2 tbsp: Butter,
3/4 cup: Sour cream,
2 tbsp: Flour,
3/4 cup: Mayonnaise,
1 cup: Milk,
Seasoning salt,
1 cup: Grated cheddar cheese,
Paprika,
8 tbsp: Grated Parmesan cheese,
1/2 cup: Sliced almonds, toasted *
-divided,
Directions:
* To toast nuts, spread on baking sheet and bake in 375 degree F oven for 5
to 8 minutes or until brown.
Preheat oven to 450 degrees F. Rinse fish, pat dry and set aside.
In a small saucepan, over medium heat, melt the butter and stir in the
flour until smooth. Cook, stirring constantly, until golden. Whisk in the
milk, reduce heat and slowly cook until thickened.
Add the cheddar cheese and 2 tablespoons Parmesan cheese and stir until
cheese melts. Stir in the pepper sauce and Worcestershire sauce; adjust
seasoning to taste. Set aside and keep warm.
In a small bowl, stir together the sour cream and mayonnaise; set aside.
Pour 1/4 inch of water into 9-by-13-inch baking pan. Lightly sprinkle the
fish with seasoning salt and place in baking pan. Spoon equal amounts of
the sour cream-mayonnaise mixture over each fillet. Sprinkle 1 tablespoon
Parmesan cheese over each fillet and sprinkle with paprika.
Bake fish for 15 minutes or until fish flakes. Remove from oven and keep
warm.
To serve, pour equal amounts of cheese sauce onto 6 plates, rotating to
distribute sauce. Place fish fillets in center of cheese sauce and top with
toasted almonds. Serve immediately.
Makes 6 servings.
Source: Genoas on the Bay, Olympia Washington.
Mark Silverstein was happy to share the recipe from this waterfront
restaurant. Salmon San Juan would be lovely served with steamed new
potatoes and asparagus. This recipe comes via the Dallas Morning News.
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp
to 8 minutes or until brown.
Preheat oven to 450 degrees F. Rinse fish, pat dry and set aside.
In a small saucepan, over medium heat, melt the butter and stir in the
flour until smooth. Cook, stirring constantly, until golden. Whisk in the
milk, reduce heat and slowly cook until thickened.
Add the cheddar cheese and 2 tablespoons Parmesan cheese and stir until
cheese melts. Stir in the pepper sauce and Worcestershire sauce; adjust
seasoning to taste. Set aside and keep warm.
In a small bowl, stir together the sour cream and mayonnaise; set aside.
Pour 1/4 inch of water into 9-by-13-inch baking pan. Lightly sprinkle the
fish with seasoning salt and place in baking pan. Spoon equal amounts of
the sour cream-mayonnaise mixture over each fillet. Sprinkle 1 tablespoon
Parmesan cheese over each fillet and sprinkle with paprika.
Bake fish for 15 minutes or until fish flakes. Remove from oven and keep
warm.
To serve, pour equal amounts of cheese sauce onto 6 plates, rotating to
distribute sauce. Place fish fillets in center of cheese sauce and top with
toasted almonds. Serve immediately.
Makes 6 servings.
Source: Genoas on the Bay, Olympia Washington.
Mark Silverstein was happy to share the recipe from this waterfront
restaurant. Salmon San Juan would be lovely served with steamed new
potatoes and asparagus. This recipe comes via the Dallas Morning News.
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp