Chilled Salmon Steaks
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 173. Vision transcription from the scanned page; needs review.
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Ingredients
- Serve this luncheon specialty with Tartar Sauce (see recipe, page 364).
- 1 1/2 cups Court Bouillon or water
- 2 pounds fresh or frozen salmon steaks, cut to 1 to 1 1/4 inches thick
- 1/4 cup lemon juice
- 1/3 cup sliced green onion
- 1/3 cup cooking oil
- 3 tablespoons snipped parsley
- 3 tablespoons finely chopped green or sweet red pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1/4 teaspoon ground red pepper
Instructions
- In large skillet bring Court Bouillon to boiling. Add fish. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or till fish flakes with fork. Remove fish.
- For marinade, in screw-top jar mix lemon juice, onion, oil, parsley, sweet pepper, sugar, mustard, red pepper, and 1/2 teaspoon salt. Shake well. Pour over fish. Cover; chill 4 to 24 hours. Spoon marinade over fish often.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Salmon steak ~ Dinner" by ~ezs; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/24489124@N06/3312866369. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.