Ingredients
1 each onion, large, chopped
1 each celery rib, chopped
1/4 cup butter
2 each garlic cloves, chopped
1 tbsp parsley, chopped
2 cup tomatoes, chopped
1 tbsp sugar
1/2 each lemon, juiced
1 dash worcestershire sauce
16 oz salmon
1 salt and pepper to taste
Directions
Saute onions and celery in oil until tender. Add garlic, parsley,
tomatoes, sugar, lemon juice, and Worcestershire sauce. Salt and
pepper to taste.
Bring to a boil, cover, and reduce to low heat. Cook about 1 hour.
Add salmon; cook 30 to 45 minutes or until thick. Small amounts of
water may be added to sauce as needed during cooking. Serve over
rice. "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary
Dishongh Bowles.
Servings: 4 servings
Salmon In Tomato Gravy Dnsr31a Recipe brought to you by Recipe Ideas
Categories: Fish; Gravies; Salmon; Seafood; Tomato
The History of Recipes
Recipes as a concept can be observed far back into history, in fact as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, old records were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian 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 making anyone who tried it feel blissful. During Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times used many spices and herbs, including a few you will know like bay, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as basil and coriander. These new culinary innovations was responsible for a surge in recipe publications, many of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery publications were in great demand, mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Salmon In Tomato Gravy Dnsr31a recipe.
