Broiled Salmon Steak With French Dressing Recipe


Ingredients

4 salmon steaks 1/3-1/2 lb.ea.
1 french dressing *
2 tbsp melted butter or canola oil
1 salt and pepper
1 juice of one lemon
1 parsley, chopped
1 bernaise sauce

FRENCH DRESSING

2 tbsp white wine vinegar
1 salt
1 black pepper, freshly ground
8 tbsp olive and /or peanut oil


Directions

Brush salmon with the French dressing; let stand one hour. Put into
the broiler; brush with butter. Broil 12 to 15 minutes; cook on both
sides. Put on hot platter; season to taste with salt, pepper, lemon
juice; sprinkle with chopped parsley. Serve with Bernaise sauce. *
FRENCH DRESSING Mix vinegar with salt and pepper to taste. Add oil;
beat with a fork until mixture thickens. For a slightly thicker
dressing, add an ice cube; stir one to two minutes longer; remove ice.


Servings: 4 servings

 

 

Broiled Salmon Steak With French Dressing Recipe brought to you by Recipe Ideas


Categories: Fish; French; Grilling; Meat; Salad


The History of Recipes

It is quite feasible to track the history of written cooking instructions way back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

The truth of the matter is, the most ancient recipe found, according to food historians are a few ancient tablets in the Sumerian language describing the baking 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 `wonderful`.

As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks used many spices and herbs, including a few that are still present in modern kitchens such as basil, mint and parsley.

Moving on, we have two interesting cookery books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is served today, but instead recipes for the types of meals enjoyed by the wealthy.

Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as rosemary and coriander. These new foods and spices led to an explosion in recipe manuscripts, the majority of which are now in private libraries.

During the following few centuries, the upper-class families of Europe tried to lay on the most exotic banquets, and as a result cooks and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy.

By the advent of the 1900s, cooking books are increasing in popularity due to increased literacy, more free time and having more money to spend.

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We hope you enjoy this Broiled Salmon Steak With French Dressing recipe.

 


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