Dave Drum wrote to Shawn Highfield <=-
Those are called "senior moments". I sometimes attempt to refer to a person I know well and the name will not pop to the front of my brain
for use. The, a few minutes later, that name will emerge, unbidden,
from the depths of the swamp that is my memory.
I started having memory issues in the Army where my section chief called it "can't remember [stuff]". <G>
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cedar-Smoked Salmon
Categories: Main dish, Fish
Yield: 6 Servings
3 lb Center-cut salmon, cut
--almost all the way through
--into 6 steaks
1 Lemon, thinly sliced
Salt & pepper
Sprigs of fresh dill
6 tb Butter, melted
Cedar pieces (see below)*
*Untreated cedar pieces are sold by the bundle at most lumberyards
and some hardware stores. Soak untreated cedar pieces (1 piece about
6' x 12", 6 pieces about 3" x 6") in a pan of water overnight or
place in a large pot of water and bring to a boil over med-high heat.
Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar
and slip smaller cedar pieces, a few lemon slices, and a few dill
sprigs (reserve some lemon and dill for garnish) between each steak.
Brush all over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven.
Take smaller pieces of cedar out from between steaks and scatter over
salmon, then wrap tightly with foil and set aside to finish "cooking"
~ and to set smoky flavor - for 15 mintues. (For a more well-done
fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap,
and, when salmon is cool enough to handle, finish slicing the fish.
Serve steaks garnished with reserved lemon slices and fresh dill, if
desired.
Reprinted from Saveur Magazine - July/Aug 1996.
MMMMM
-- Sean
... TV Truth: Court cases are all solved with a suprise witness.
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