Ingredients
6 8-oz. salmon steaks
1 tbsp juniper berries, (about 50)
2 tsp salt
PEPPER GARNISH
1 lemon wedges, or lime wedges
1 mayonnaise
Directions
Lightly crush juniper berries. Push 6-8 berries into each steak.
Sprinkle fish with salt and pepper.
Grill over coals 5-6 minutes on each side. Garnish with lemon wedges
and mayonnaise.
Serves 6.
(Adapted from a recipe in "A Seafood Heritage From the Plains to the
Pacific", US Department of Commerce)
Servings: 6 servings
Potlatch Salmon Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in fact as far back as early Egypt, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
During the time of the Romans a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times used many spices, including some familiar names for example basil, rue and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices caused an increase in manuscripts on food, the majority of which are now in private collections. When we get to the 20th century, recipe publications are greatly in demand mostly as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Potlatch Salmon recipe.
