September
24
2006
24
2006
SALMON CUTLETS WITH CREAMY DILL SAUCE
[WW GREAT BBQ P33]
4 SALMON CUTLETS
2 TABLESPOONS OIL
CREAMY DILL SAUCE
300ML THICKENED CREAM
¼ CUP DRY WHITE WINE
2 TABLESPOONS TOMATO PASTE
2 TEASPOONS LEMON JUICE
3 GREEN SHALLOTS [chopped]
1 TABLESPOON CHOPPED FRESH DILL
COOK SALMON ON HOT GREASED BBQ PLATE OR IN PAN JUST BEFORE SERVING. SERVE WITH SAUCE.
SAUCE
COMBINE CREAM,WINE & PASTE IN PAN, STIR OVER LOW HEAT, WITHOUT BOILING, UNTIL MIXTURE THICKENS SLIGHTLY. STIR IN JUICE, SHALLOTS & DILL, REHEAT WITHOUT BOILING.
Damian 
Sea Food
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