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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: aa333@cleveland.freenet.edu (Robert N. Hartman)
Date: Wed, 19 Feb 92 17:13:58 GMT
Subject: FISH: Christina's Napa Valley Broiled Salmon
References: <kq2jpeINNn9c@mthvax.cs.miami.edu>
Reply-To: aa333@cleveland.freenet.edu (Robert N. Hartman)
Summary: orig. subject: Re: REQUEST: Salmon Recipes
Archive-Name: recipes/fish/napa-valley-broiled-salmon
Keywords: recipe fish napa valley broiled salmon
Followup-To: rec.food.cooking
Organization: Case Western Reserve University, Cleveland, OH (USA)
Approved: aem@mthvax.cs.miami.edu
In a previous article, kms@apss.ab.ca (Karen Steffler) says:
>I have but one "good" recipe for fresh/frozen salmon: baked with
>onions, lemon juice and Worchestershire Sauce. I could use more ways
>to enjoy salmon. Does anyone have any good recipes?
This is one of the best salmon recipes I know of. It was created by my
ex-wife. A trip to Napa Valley and a Salmon trip to Michigan in 1987
were her inspirations. Enjoy.
Christina's
NAPA VALLEY BROILED SALMON
==========================
(serves 4)
4 skinless salmon fillets, or other
firm-texture fish fillets
1/2 cup butter or margarine
4 tablespoons Hot Sweet Mustard
(Napa Valley Mustard Co. preferred)
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1 teaspoon paprika
pinch of cayenne (red) pepper
salt
Preheat broiler. Lightly grease a broiling pan and place your fillets on
it. Melt butter or margarine in a small sauce pan. Next stir in the
mustard, onions, lemon juice, paprika, and cayenne pepper. Add salt to
taste. Spread about half the sauce evenly over the fillets. Broil 4 to 6
inches from heat, for 4 to 6 minutes or until fish is opaque. Turn when
halfway done and spread remaining sauce on other half of fillets.
Bon Appetit,
Bob.
Bob Hartman aa333@Cleveland.Freenet.Edu