2/3 cup olive oil
1/2 cup white wine
1/3 cup butter, melted
1 tablespoon oregano
fresh parsley, chopped
1 small onion, chopped
2 tablespoons lemon juice
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
large baking dish with non-stick cooking spray.
Combine remaining ingredients, except trout and
mix well. Pour over trout and broil until golden
brown and flaky. You may use another fish besides
trout if you prefer; such as halibut, orange
roughy or flounder .
Salmon With Dill Garlic Beurre Blanc
Beurre blanc literally means "white
salmon, fresh fillets
8 tablespoons butter, cold, cut into 16 pieces
1 teaspoon dill weed
1/2 teaspoon garlic, minced
oven to 375 degrees. Bake the salmon for 12-15
minutes. The fish should be firm but not dry.
Place the wine, dill and garlic in a small
saucepan. Reduce on high heat until almost dry.
Remove from the heat and quickly add all the
butter while whisking briskly. When all the
butter has been incorporated, allow to rest 10
minutes. Spoon over the hot salmon. Serves 4.
Salmon with Ginger orange mustard glaze
Submitted by: Sandi
fresh orange juice
1/4 cup tamari or soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
tablespoons fresh ginger, peeled, grated
2 tablespoons honey
4 6-ounce salmon fillets about 1-inch thick
Green onions, cut into fans
|Combine first 6 ingredients in a
large zip-top plastic bag. Add salmon to bag;
seal and marinate in the refrigerator 30 minutes.
Remove salmon from bag, reserving marinade.
Prepare grill or broiler by spraying with
nonstick cooking spray. Cook 6 minutes each side
or until fish flakes easily when tested with a
fork; basting frequently with reserved marinade.
Place remaining marinade in a saucepan; bring to
a boil. Serve with salmon; garnish with green
onion fans. Serves 4.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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