Ingredients
2 each salmon steaks
1/4 cup dry white wine
1 each bay leaf
2 tbsp fresh dill
Stalk celery, cut up ---cucumber di
1/4 cup plain lo-fat yogurt
1/4 cup lite mayonaise
1 each small seeded grated cucumber
1 each small onion, peeled & grated
1/8 tsp dry mustard
1/4 cup freshly chopped dill
1 each salt & pepper
Directions
Place steaks in microwave safe dish w/ thick end to outside. Add
remaining ingredients on top of steaks. Cover and nuke on high for
4-6 minutes. Serve with cucumber-dill sauce.
For cucumber-dill sauce: combine all ingredients in a food processor.
Process until blended. Pour into serving bowl; refridgerate 1-2 hours
before serving.
Servings: 2 servings
Salmon Steaks With Cucumber Dill Sauce Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fish; Meat; Salmon; Sauce
The History of Recipes
Food historians have tracked the existance of recipes far back into history, at least as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Closer to modern times, there were a couple of recipe books which date from the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food on the menues of the rich people of the time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as parsley and basil. These new herbs and spices prompted a torrent in recipe books, some of which are kept safe in private collections. During the succeeding few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books were highly popular mostly due to higher levels of literacy, increased leisure time and having more money to spend. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Salmon Steaks With Cucumber Dill Sauce recipe.
