Subj : St. Valentine 09
To   : All
From : Dave Drum
Date : Sat Feb 13 2021 20:23:12

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Valentine's Salmon
 Categories: Seafood, Pork, Vegetables, Potatoes, Soups
      Yield: 4 Servings

      8    Green onions
      1 sl Bacon
      1 cl Garlic
      1    Leek; white/tender green
           - only, halved lengthwise,
           - sliced
           Salt & cayenne pepper
    1/2 ts Butter
  1 1/2 c  Diced Yukon Gold potatoes
      3 c  Water; as needed
      2    (12 oz ea) center-cut salmon
           - fillets
      1 ts Tarragon Dijon mustard
           Salt & fresh ground pepper
      1 tb Oil
      2 tb Asian chile paste (sambal);
           - or more
      1    Green onion; chopped

  Bring a large pot of lightly salted water to a boil. Add
  8 green onions and cook uncovered until slightly
  softened, about 30 seconds. Immediately immerse in ice
  water for several minutes until cold to stop the cooking
  process. Once the onions are cold, drain well, and set
  aside.

  Cook bacon in a large skillet over medium-low heat until
  browned, about 8 minutes. Stir in garlic, leek, salt, and
  butter; cook and stir until leek is softened, about 10
  minutes. Add potatoes and enough water to cover, about 3
  cups. Season with salt and cayenne pepper. Bring to a
  simmer, reduce heat to low and cook until potatoes are
  tender, about 15 minutes. Set aside.

  Set the oven @ 375+|F/190+|C.

  Line a baking dish with parchment paper lightly coated
  with oil.

  Prepare each salmon filet salmon by cutting the belly,
  the bottom 1/3 of the fillet, off the skin. Cut remaining
  2/3 of fillet away from skin. Cut this piece in half. Cut
  belly in half horizontally. Spread each piece with
  tarragon mustard and top with a slice salmon belly.
  Season with salt and black pepper. Wrap each salmon
  packet with two green onions, crisscrossing like ribbons,
  tucking the ends on the underside.

  Place salmon packets, belly-side up, on the parchment and
  drizzle each with vegetable oil.

  Bake in the preheated oven until the salmon is slightly
  firm to the touch and no longer translucent inside, about
  15 minutes.

  Heat potato leek soup and stir in chopped green onion.
  Season with salt and black pepper. Serve soup in shallow
  bowls, topped with 1 salmon packet and garnished with
  chile paste.

  Recipe by: Chef John Semanik

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Neon coloured, artificially flavoured, cavity-inducing sweet buns.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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