1 1/2 lb salmon fillet
1 tbsp butter
1 salt and pepper
1/2 cup mayonaise
1 tbsp parsley
1/2 tsp dill
1 lemon wedges
1 greens of onion, fine chop
Directions
Cut fillet in 4 serving pieces. Place large side of fillet toward
edge of pyrex baking dish with center open. Pierce fish, dot fish
with butter, and cover with plastic wrap. Microwave Medium (50%) for
5 minutes. Mix mayonaise, parsley, onion, and dill togerther. Spread
mayonnaise mixture on top of fillets and microwave Medium (50%)
covered for 5-6 minutes before serving. Garnish with lemon wedges.
If steaks are used, arrange with thin ends toward center of dish.
One inch steaks should be microwaved 5 minutes a medium power,
covered with mayonnaise mixture and microwaved for 5-6 minutes longer.
Servings: 4 servings
Baked Salmon With Herb Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Sauce; Seafood; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into history, in truth as far as early Egypt, and possibly even further than that. However, generally, these ancient cookbooks were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Continuing our culinary historical journey, there were two interesting cookery books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of food on the menus of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, such as parsley and basil. These new foods and spices led to an eruption in manuscripts on cookery, some of which are kept safe in academic collections. Over the succeeding few centuries, the upper-class families of the West tried to lay on the most extravagent meals, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery publications were increasing in popularity mostly as a result of higher levels of literacy, more free time and a general increase in wealth. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Salmon With Herb Sauce recipe.
