Salmon with Rosemary Garlic Cheese Sauce

By Mark Lawrence

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I invented this. It's easy, and everyone loves it.

2 tbl olive oil
3 clovesgarlic, minced
1 tsp rosemary
1 tbl corn starch
1/2 cup milk
1/4 lb Monterey Jack Cheese
1 lemon
2 lbs Salmon

Cooking the Salmon:
  1. Wash the salmon in running cold water. Slice the lemon into thin pieces.

  2. 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.
    1. 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.

    2. 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.

    3. 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:

  1. 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.

  2. 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.

  3. 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.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.