This doesn't sound very good, but we all really liked it (especially Abagail). Dan & Judi gave us some fresh salmon. Found recipe in the 5th ward lemon cookbook pg. 79.
4 salmon fillets or steaks
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1 1/2 cups low sodium chicken stock (I used 2 cups=one can)
juice of 1/2 lemon
chopped dill (I used Pampered Chef dill seasoning)
1/2 cup white wine (can also use grapefruit juice, apple or pear juice, ginger ale or white grape juice)
salt, to taste (didn't add)
Place salmon in baking dish (used 8" pyrex). Barely cover with remaining ingredients. Poach in 425 oven for 20 minutes. Chill in liquid (not sure what this meant, I added about 5-10 ice cubes and waited for them to melt. I think it would taste good warm too). Remove to serving platter with spatula. Serve with tarter sauce (see posting).
SALMON
This was really good.
http://cuisinenie.blogspot.com/2011/02/salmon-with-pineapple-rice.html
I made this fast, delicious, easy meal in under 30 minutes. We love salmon and I used brown rice instead of white. We like brown better here at the Nielson home-healthier too!! I hope you enjoy-
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving
DIRECTIONS
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.
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