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MAGNIFICENT SALMON
WEBMASTERS PERSONAL RECIPE
INGREDIENTS:
NOTE: I prefer using cast iron due to even heating to cook this in.
However, other utensils will work.

INITIAL PAN INGREDIENTS:

  • Powdered Garlic
  • Granulated or powdered Ginger
  • Parsley flakes
  • Half cup of water


SAUCE INGREDIENTS:
  • Yogurt Plain
  • Capers
  • Sweet Relish
  • Bottled Horseradish cream sauce
  • Apple Cider Vinegar


DIRECTIONS

Sprinkle powdered Garlic on the cooking area of the pan.
Use enough to give a dusting that liberally coats the cooking area of the pan white.

Sprinkle granulated Ginger over the top of the garlic.
Sprinkle Parsley flakes over this coating area.

Lay individual Salmon filets on top
   of the spice bed skin side down.

Gently pour half cup of water along the side of the filets.
Sprinkle powdered Garlic on top of the filets.

Sprinkle granulated Ginger over the top of the garlic on the filets.
Sprinkle Parsley flakes over the filets.

Place the pan over medium low heat.
Cover with a vented lid (or a lid slightly open to vent some of the steam).

Check on water level in 15 minutes. Do not let water completely evaporate.
Continue cooking over low heat for 10 minutes more.

Turn the filets over.
Sprinkle powdered Garlic on top of the filets.
Sprinkle granulated Ginger over the top of the garlic on the filets.
Sprinkle Parsley flakes over the filets.
Continue cooking over low heat for 5 minutes more.

While the Salmon is cooking, prepare the sauce.

SAUCE RECIPE

Mix all ingredients with a fork in small bowl
  • 1/2 cup Plain Yogurt
  • 4 teaspoons of Capers
  • 3 teaspoons Sweet Relish
  • 3 teaspoons bottled Horseradish cream sauce
  • 1 tablespoon of apple cider vinegar


Place filets on serving plates.
Place sauce along top side and edge of filet
Lay a nice thick ribbon of sauce along the side.
Garnish with a sprig of fresh Parsley

Suggestions-Serve with:
Baked potato split filled with plain yogurt
Choice of steamed baby carrots or tender Asparagus tips.
Click on photo for close up
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