1 tsp grated lime rind
1/4 cup lime juice
1 tbsp vegetable oil
1 tsp dijon mustard
1 pinch pepper
4 salmon steaks, 1-inch thick [1-1/2, lb]
1/3 cup toasted sesame seed [optl]
Directions
In shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat. Cover and marinate at room
temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for
16-20 minutes or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace
carbohydrate.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Bar-B-Q: Smoke-Grilled Salmon Recipe brought to you by Recipe Ideas
Categories: Barbeque; Fish; Grilling; Salmon; Seafood
The History of Recipes
Recipes as an idea can be tracked far back into antiquity, in truth as far back into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these old cook books were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find a couple of interesting cookery books dating from the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that we all know today, but rather recipes for the types of food prepared by the cooks of the rich. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new tastes created an increase in books on cooking, the majority of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy houses tried to serve the most exotic banquets, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cook books are increasing in popularity mostly due to more people being able to read, more spare time and disposable income. The TV revolution gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Bar B Q_ Smoke Grilled Salmon recipe.
