Garlic Broiled Salmon Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
EATING WELL CB; DOERPER, JOH
1/3 cup: Olive oil,
1/2 tsp: Nuoc mam, Vietnamese fish sa
8 each: Elephant garlic cloves,
1 cup: Bread crumbs,
1/4 cup: Chervil, chopped
6 each: Salmon steaks,
1/2 tsp: Dill weed,
1/4 cup: Butter,
Directions:
Crush garlic. Process oil, garlic, chervil, dill, and nuoc mam in
blender until smooth. Mix with cracker crumbs. Place salmon on
well-greased broiler rack; brush steaks with butter. Broil about 4"
from heat for 8-10 minutes, until fish flakes easily when tested with
fork. Carefully turn steaks. Spread about 2 tb garlic mixture on
each steak. Broil 1-2 minutes more, until lightly browned. Serve
hot.
Nuoc Mam is an oriental fish sauce that is to Vietnamese cooking what
soy sauce is to Chinese cooking and salt is to Western cooking. The
writer likes using this mild-flavored condiment in lieu of salt. Look
for the words Ca Com on the label, which mean that only anchovies
were used in making the sauce, and for the word nhi which signifies a
sauce of the highest quality. Both Vietnamese and Thai fish sauces
are excellent. Philippine and Chinese fish sauces are too coarse. The
Squid brand is best.
Posted on GEnie Food & Wine RT by S.KERR7 [syd], Sat, Oct 03, 1992
From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet
Lowfat & Luscious echoes,
http://ourworld.compuserve.com/homepages/SylviaRN
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp
blender until smooth. Mix with cracker crumbs. Place salmon on
well-greased broiler rack; brush steaks with butter. Broil about 4"
from heat for 8-10 minutes, until fish flakes easily when tested with
fork. Carefully turn steaks. Spread about 2 tb garlic mixture on
each steak. Broil 1-2 minutes more, until lightly browned. Serve
hot.
Nuoc Mam is an oriental fish sauce that is to Vietnamese cooking what
soy sauce is to Chinese cooking and salt is to Western cooking. The
writer likes using this mild-flavored condiment in lieu of salt. Look
for the words Ca Com on the label, which mean that only anchovies
were used in making the sauce, and for the word nhi which signifies a
sauce of the highest quality. Both Vietnamese and Thai fish sauces
are excellent. Philippine and Chinese fish sauces are too coarse. The
Squid brand is best.
Posted on GEnie Food & Wine RT by S.KERR7 [syd], Sat, Oct 03, 1992
From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet
Lowfat & Luscious echoes,
http://ourworld.compuserve.com/homepages/SylviaRN
Submitted By SYLVIA STEIGER On 12-26-95
Source from luhu.jp
Tags
Fish/seafoo