Alice,
Glad you'll get some enjoyment out of it! *chuckling*
Jen
--- Alice Jones <aliceinunityland@
> Guess Walks isn't the only one that will benefit
> from this.
> I love salmon I can not think of a way it is not
> good. Laugh if you wish but I have been know to eat
> a can of salmon just as is however fresh is so
> wonderful.
> Alice
>
> Jen Rier <jenrier@yahoo.
> *smiles* Sure, Walks. Here it is:
>
> Praline-Glazed Salmon
> Paul Genaux was inspired to devise this recipe by
> his
> sister's description of a salmon dish she tried in
> New
> Orleans.
>
> Ingredients
> 12 ounces boned, skinned salmon fillet, cut into 2
> pieces
> About 1/4 teaspoon salt
> Pepper
> 1/4 cup chopped pecans
> 3 tablespoons packed dark brown sugar
> 2 tablespoons butter, melted
> 1 teaspoon lemon juice
>
> Preparation
> 1. Rinse salmon and pat dry. Sprinkle all over with
> salt and pepper. In a small bowl, mix pecans, brown
> sugar, butter, lemon juice, and 1/4 teaspoon salt.
> 2. Place salmon on a 12- by 15-inch baking sheet.
> Broil 6 inches from heat for 6 minutes. With a wide
> spatula, turn fish over. Spoon pecan mixture evenly
> over fish and broil again, checking frequently to be
> sure nuts do not scorch, until fish is opaque but
> still moist- looking in the center of the thickest
> part (cut to test), 1 to 2 minutes longer.
> 3. With a wide spatula, transfer fish to serving
> plate.
> Yield
> Makes 2 servings
> Nutritional Information
> CALORIES 581(60% from fat); FAT 39g (sat 12g);
> PROTEIN
> 35g; CHOLESTEROL 131mg; SODIUM 512mg; FIBER 0.9g;
> CARBOHYDRATE 23g
>
> Chef: Paul Genaux, Bremerton, Washington
> Sunset, SEPTEMBER 2003
>
> Enjoy!
>
> Jen
>
> --- Walks with Wolves <silverfangedone@
> wrote:
>
> > Actually, could I get the recipe for the pecan
> > crusted salmon?
> > Liz (my roommate) loves salmon but we aren't
> overly
> > gifted with cooking it. *chuckles*
> > Light of heart,
> > ~*~Walks~*~
>
> MySpace:
MySpace: http://www.myspace.
Multiply: http://jrier.
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