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Grilled salmon steaks in sauce
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| Artist: |
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| Categories: |
Coffee & Tea, Entrees, Fish, Grilled, Meats, Medieval, Seafood, Steaks |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Salmon steak | | 1
| cup | Wine, white | | 1/8
| tbsp | Cinnamon | | 4
| | Scallion, finely minced | | 1
| tbsp | Lemon juice | | 1/8
| tbsp | Ginger | | | Salt, to taste |
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Procedures:
| 1 | Take a salmond and cut him rounde, chyne and all, and roste the peces on a gredirne; and take wyne, and pouder of canell, and drawe it thorgh a streynour; and take smale mynced oynons, and caste there-to, and lete hem boyle; and then take vynegre, or vergeous, and pouder ginger, and cast there-to; and then ley the samon in a dissh, and cast the sirip theron al hote, & serue it forth. | | 2 | Broil the salmon steaks, after brushing them with some cooking oil or melted butter. | | 3 | Meanwhile, put scallions in a saucepan with wine and cinnamon and bring to a boil; turn down heat and simmer gently. | | 4 | When salmon steaks are browned on both sides, add the lemon juice and ginger to the sauce. | | 5 | Put salmon on a serving dish and pour the sauce over it. | | 6 | -- pleyn delit by hieatt and butle |
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