- Wash the salmon in running cold water. Slice the lemon into thin pieces.
- Cook the salmon until it is just barely cooked in the thickest part - there
should be a small bit of pink left in the middle. It's critical to not
overcook the salmon.
- Poached Salmon: Place the lemon pieces on the bottom of a large fry pan. Add
1 cup of water to the pan. Place the salmon skin side down on the lemon,
and boil the water. Cover the pan, and boil until done. Optionally sprinkle
1 tbl Tarragon over the salmon while cooking.
- Grilled Salmon: Place the lemon slices on the grill, and the salmon skin down
on the lemon slices. Cook over moderate to high heat. The lemon will burn,
but protect the salmon.
- Broiled Salmon: Place the lemon slices on a sheet of aluminum foil. Place
the Salmon skin side up on the lemon, and broil. Optionally, place the
salmon skin side down and brush the salmon with olive oil, then broil.
Rosemary Garlic Cheese Sauce:
- Take the three cloves of garlic, place them on a cutting board. Place the
flat side of a large butchers knife on each clove, and hit the knife firmly
with your hand, partially crushing the garlic. Peal the skin off the crushed
cloves. Cut the garlic into small pieces approximately 2mm across.
- In a small pan, heat the olive oil. Put the rosemary and garlic in the
olive oil, and stir until the garlic is cooked to a light brown. Reduce heat, and
add milk. Do not boil the milk. Slice the cheese and add to the milk, stirring
until the cheese is melted.
- In a coffee cup, place 1-2 tbl corn starch and 1-2 tbl cold milk. Stir
until the corn starch is dissolved. Add the corn starch to the cheese mixture,
then raise heat until the mixture just starts to boil, stirring constantly.
At the first sign of boiling, remove from heat.
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