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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 salmon steaks (about 1/2 pound each, cut 1" thick) 2 cups mayonnaise 1/4 cup chopped fresh tarragon (or 1/4 cup chopped fresh parsley combined with 2 tsps crumbled dried tarragon) 3 tblsps finely minced green or red onion 2 tblsps fresh lemon juice 2 tblsps chopped capers 1/4 tsp pepper Sale to taste Lemon or lime slices or fresh tarragon sprigs for garnish Instructions: Combine all ingredients (except salmon and garnishes) in large bowl and blend well. Cover and chill 2 to 24 hours. Arrange rack over grill or broiler pan about 5 inches from heat source. Brush rack with oil. Preheat coals or broiler. Place salmon steaks on rack and spread top of each with 2 to 2-1/2 tablespoons tarragon mayonnaise. Broil 6 minutes. Turn fish over on grill, mayonnaise-side down, and spread with another 2 to 2-1/2 tablespoons mayonnaise. Broil 4 to 6 more minutes, until tip of knife pierced into middle of steak near center meets little resistance. (Fish should be barely opaque with a touch of deeper pink color remaining.) Arrange on serving platter. Garnish with lemon or lime slices or tarragon sprigs. Pass around remaining tarragon mayonnaise. |
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