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
It is actually possible to trace the history of written recipes back into distant history, at least as far back as ancient Egypt, and possibly even further. Having said that, these, early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are a few clay tablets in ancient Sumerian describing 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 exhilarated. As we move into Roman times 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans used a good variety of spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. Moving on, we have two recipe books which appeared in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is served today, but rather descriptions of the types of food cooked for the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations prompted an eruption in manuscripts on cookery, the majority of which still exist in academic collections. The revolution that is television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Salmon In Tomato Gravy Dnsr31a recipe.
