Ingredients
2 tbsp light soy sauce
1/2 tsp sugar
4 salmon steaks
1/2 cup parsley
1/2 cup roughly chopped chives
2 tbsp capers
2 tbsp chopped onion
1/2 cup olive oil
1 tbsp lemon or lime juice
1 hard-boiled egg
1 freshly ground black pepper
Directions
Combine soy sauce and sugar. Brush each salmon steak with soy sauce
mixture. Barbecue on solid plate, turning occasionally until salmon
is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food
processor or blender. Process until finely chopped. Add olive oil,
lemon or lime juice and egg. Process until smooth. Season with
freshly ground black pepper.
Serves 4.
Servings: 4 servings
Barbecue Salmon Steaks With Green Ginger Sauc Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Meat
The History of Recipes
We can trace the history of written recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to academics are some stone tablets in Sumerian which recount 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 tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. He also informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know such as thyme, mint and asafoetida. Later on, we have some books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but instead accounts of the types of food prepared by the chefs of the rich. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the East, such as rosemary and coriander. These new foods and tastes led to an explosion in publications on food, most of which are kept safe in private cookery archives. For the next few years, the rich families of Europe strove to serve up the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. However, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the twentieth century, cooking publications are greatly in demand as a result of increased literacy, people having more free time and having more disposable income. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Barbecue Salmon Steaks With Green Ginger Sauc recipe.
