* Grilled Salmon Steaks with Mustard and Dill Sauce
* Island White Rice with Lime
* Steamed mixed vegetables of your choice

Grilled Salmon Steaks With Mustard And Dill Sauce
Jasper Park Lodge, Alberta, Canada

Makes 4 servings

  4 salmon steaks, about 1 inch thick
  1/2 cup sugar
  1/2 cup salt
  1/2 cup minced fresh dill
  Freshly ground black pepper
  1 cup Dijon-style mustard

 For the Sauce:
  1/2 cup honey
  2 tablespoons minced fresh dill
  1 teaspoon vegetable oil

 1. Place the salmon steaks into a glass or ceramic dish that will hold all
 of them, close together, in one layer. Put a tablespoon of sugar, salt,
 and dill on top of each of the salmon steaks and press the mixture into
 the salmon meat. Grind a little fresh pepper onto each steak. Then turn
 the steaks over and repeat the sugaring, salting, dilling, and peppering
 process. Cover the dish with plastic wrap and place it into the
 refrigerator for 24 hours.

 2. To make the sauce: Whisk all of the ingredients together in a bowl. The
 sauce can also be made 24 hours ahead and held in a covered container in
 the refrigerator.

 3. Ready your outdoor or indoor grill for cooking, or preheat your oven
 broiler. Remove the salmon steaks from the marinade and grill them for 4
 to 5 minutes on each side, or until they reach the degree of doneness that
 you like.

 4. Serve with the mustard and dill sauce.

 Copyright 1995 Acorn Associates, Ltd.

 Island White Rice with Lime

 Makes 4 servings

  1 3/4 cups water
  1 cup white rice
  1/2 teaspoon salt
  1 tablespoon butter
  2 tablespoons fresh lime juice
  1 whole clove garlic, peeled
  2 teaspoons finely grated lime zest
  1 tablespoon chopped fresh chives (optional)

 1. In a saucepan, bring the water to a boil. Add the rice, salt, butter,
 lime juice, and garlic. Cover the pan and lower the heat. Simmer for 18 to
 20 minutes, until all the liquid is absorbed. Remove the clove of garlic.

 2. Place the rice in a serving bowl. Stir in the lime zest and chives, if

 Copyright 1995 Acorn Associates, Ltd.

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