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RECIPE 48
Baked Salmon Dinner
GRANNY SAYS: Here is
a great bake for salmon lovers. (And on the day you get lucky down at the river with your fishing pole, you can
substitute "filets of whatever" for the salmon — but adjust the
cooking time to suit the thickness of the fish, and, hmmm, perhaps
add a tiny dash of Tabasco?)
| Four 6-oz. salmon steaks |
4 tsp. butter or margarine |
| 2 cups sliced potatoes |
2 large carrots, sliced |
| 1 sliced bell pepper |
4 tbsp. olive oil |
| 4 tbsp. soy sauce |
2 onions, sliced thin |
| 2 tsp. dill weed |
1 tsp. basil |
| Black pepper to taste |
|
- Steam the potatoes and carrots for 7-8 minutes.
- Add bell pepper and steam for 1 more minute.
- Transfer vegetables to a bowl and add onions, olive oil, soy
sauce, and herbs.
- Place fish in buttered baking dish, top each steak with a pat of
butter and season with pepper.
- Spoon vegetable mixture over fish, cover tightly, and bake for
about 13 minutes (or until the fish is opaque) in preheated 450-degree
oven.
- Serve hot.
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