1 can low-salt chicken broth, 14 1/2 oz s, ize/
6 cup sliced mushrooms
2 tbsp olive oil
2 garlic cloves, minced freshly groun, d pepper to
1/2 cup non-fat plain yogurt
2 tsp cornstarch
4 salmon steaks, about 6 oz ea
Directions
Pour broth into small saucepan. Bring to a boil over high heat and
reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a
large skillet over high heat 5 minutes, or until golden brown. Reduce
heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with
pepper. Add yogurt and cornstarch to reduced broth and whisk to
blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring
constantly until thickened. Remove from heat and keep warm. Season
salmon steaks with salt and pepper and saute in a lightly oiled
non-stick pan over medium-high heat 10 minutes per inch of thickness,
or until fish just flakes when tested with a fork. Turn once while
cooking. Arrange each salmon steak on a dinner plate with reserved
sauce. Serving suggestion: Try this with Garlic Mashed Potatoes and
buttered peas.
Servings: 4 servings
All-American Salmon Saute W/Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Mushroom; Salmon; Sauce; Seafood
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to academics is a collection of ancient tablets in the Sumerian language which describe 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 those who drank it feel `wonderful`. During Roman times around 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also recounts how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today such as bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that appears on menues today, but rather accounts of the types of food enjoyed by the upper classes of the time. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in manuscripts on cookery, some of which are now in private cookery archives. During the succeeding few hundred years, the rich families of Europe competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking publications are in high demand, as a result of increased literacy, people having increased spare time and having more disposable income. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this All American Salmon Saute W_Mushroom Sauce recipe.
