* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anchovygrilled Salmon Steaks
 Categories: Seafood
      Yield: 4 Servings
 
      4    Salmon steaks
           Parsley sprigs
           Lemon wedges
           -----anchovy butter-----
      6    Anchovy fillets
      2 tb Milk
      6 tb Butter
      1 dr Tabasco sauce
           Pepper
 
  Pre-heat the grill to high heat.  Oil the grill rack and place each
  steak to ensure an even heat.  Place a small knob of Anchovy Butter
  (divide a quarter of the mixture in four) on each steak. Grill for 4
  minutes.
  
  Turn the steaks with a fish slice and place another quarter of the
  butter among the steaks.  Grill on the second side 4 minutes. Reduce
  the heat and allow to cook for a further 3 minutes, less if the
  steaks are thin.
  
  Serve with a neatly arranged pat of anchovy butter on top of each
  steak. Garnish with parsley sprigs and lemon wedges.
  
  Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
  with a wooden spoon until creamy. Cream all ingredients together and
  chill.
  
  Serves 4.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Fresh Salmon Steak
 Categories: Clay cooker, Seafood
      Yield: 6 Servings
 
      3 lb Salmon steak
    1/4 lb Chopped mushrooms
      1 md Onion, minced
      2 tb Minced parsley
    1/4 ts Tarragon
           Pepper and salt
      2 tb Butter (optional)
    1/2 c  Sherry
    1/3 c  Fine bread crumbs
 
  Soak lid of clay cooker. Cut salmon in half and lay both pieces in
  cooker. Sprinkle with mushrooms, onion, and parsley and tarragon
  mixed. Add salt and freshly ground black pepper to taste. Dot with
  butter and pour sherry around. Cover, put into cold oven and turn
  temperature to 425F. After 30 minutes sprinkle crumbs over top and
  bake 30 more minutes 
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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