SALMON WITH MIREPOIX
Several people have asked me for the recipe I used for the salmon. Here it is, approximately. Quantities are approximate, as I rarely measure when I cook.
- Dice carrot, celery, onion; about 1-2 cups each. (and a couple of chopped cloves of garlic (not heads). Saute until transparent in butter; season with salt and pepper.
- Add chopped parsley, basil, oregano, sage, and whatever other herbs you want and continue I also put in chopped lemon zest here.
- Add a cup or two of white wine, cook until it largely evaporates. Add the juice of a lemon, omitting pits.
- Add a couple of cups of chicken broth and cook until it largely evaporates. (I left out the chicken broth here so if there were any vegetarians who ate fish were there they could eat this.)
- Add a couple of cups chopped tomatoes and cook until it largely evaporates. By this time the stuff should be pretty mushy. Add more herbs and seasoning if you wish to taste.
- Rub salmon (I made a whole side of salmon; about 4-5 pounds) with salt and pepper. Put in baking pan. Spoon mirpoix onto it, sprinkle with more chopped herbs, bake for about 20 minutes until fish is tender but not dry.
MOST PEOPLE OVERCOOK FISH. STICK A KNIFE INTO IT AND MOVE IT TO SEE IF IT IS DONE. DON'T OVERCOOK. YOU CAN ALWAYS COVER UP THE SPOT YOU TESTED WITH THE MIRPOIX.
- Sprinkle with chopped herbs; chopped lemon zest, Serve.
Updated: August 6, 1997
Comments or questions? Write to me at Hamerxyz@rci.rutgers.edu.
(: remove "xyz" from the address)
Return to August '97 Cook-In
Return to RFC NYC Cook-In page
Return to Curly Sue's Home Page