Poached Salmon With Cucumber Sauce For 2 Recipe

1 cucumber sauce optional
1/3 cup plain yogurt
1/4 cup cucumber, finely chopped
2 tbsp parsley, chopped
1 fish
1 cup water
1 tsp chicken bouillon or cube
1 tbsp vinegar
1 small onion, sliced
1 small piece bay leaf
1 parsley sprig
1/2 tsp dill weed dry or sprig fresh
2 peppercorns or pinch pepper
2 small salmon steaks abt.3/4 thick


Directions

Peel, seed and chop cucumber. Combine with yogurt and parsley and
refrigerate.

Heat water to boiling in small skillet or medium saucepan. Add
bouillon and stir until dissolved. Add remaining ingredients except
salmon and bring to a boil. Turn heat to medium-low and simmer 5 min.

Add salmon, cover and simmer 6-8 min or until fish is cooked through
(check at backbone). Lift steaks out onto hot platter with an egg
turner.
Lift onions out and lay over fish. Serve immediately with chilled
yogurt-cucumber mixture.

Serves 2. Note: Strain cooking liquid from the fish and freeze to
use in fish soup another day.

MICROWAVE: Heat water at high 1 min in a baking dish just large
enough to hold the steaks in a single layer. Add bouillon and stir to
dissolve. Stir in remaining ingredients except salmon. Put salmon in
baking dish, thick sides to edge. Cover tightly and microwave at
high 2 min. Turn baking dish 1/2 turn and microwave 2-3 min more
until small ends of steaks flake easily. Let stand covered 3 min,
then serve with sauce.

Source: Margo Oliver's Cookbook for Seniors, Nutritious recipes for
1-2-or more. Shared & tested (stove top) by Elizabeth Rodier July
1993.

Servings: 2 servings

Categories: Cucumber; Fish; Salmon; Sauce; Seafood

The History of Recipes Written cooking instructions as a concept can be found back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these ancient records were just very basic pictorial recipes for preparing meals. Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of 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 anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans made use of many different herbs, including some familiar names such as thyme, mint and parsley. As our culinary historical trip moves to more modern times we have a couple of books published in the 14th Century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the curry that is served today, but rather descriptions of the types of food on the tables of the nobility of those days. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including rosemary and coriander. These new herbs and spices led to an increase in manuscripts on food, the majority of which still exist in academic collections. Over the following few centuries, the rich families of Wesstern Europe strove to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down popular recipes of the day. When we get to the 1900s, cooking publications were starting to become popular as a result of better eduction, people having more leisure time and being a little richer. The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on the site you are now reading.

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