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.
Servings: 2 servings
Poached Salmon With Cucumber Sauce Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fish; Salmon; Sauce; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into distant history, in fact as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there are some interesting books from the fourteenth century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that we all know today, but instead recipes for the types of meals on the tables of the upper classes. Over the succeeding few centuries, the wealthy families of Europe strove to offer the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing popular recipes of the day. The TV revolution brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Poached Salmon With Cucumber Sauce recipe.
