Baking: Season fish and brush with butter and cook in preheated oven at 350º for 20 min. Fish should flake when done.
Steaming: Pour liquid spices (white wine, water) and herbs over fish. Cover and bring to a boil. Steam fish over medium heat for 12 to 14 min.
Poaching: Assemble poaching liquid of a mix of chicken broth, white wine and water. Add 1 teaspoon of bouquet garni and bring to simmer. Cover fish with liquid in a skillet. Poach for 6 to 7 min. Serve warm with lemon dill sauce or chill in refrigerator and serve cold.
Salmon a la Personal Gourmet:
6 Personal Gourmet salmon filets
½ teaspoon salt
½ cup sliced green onions
¼ cup catsup
¼ teaspoon white pepper 2 tablespoons butter or margarine melted
1 can (4oz) sliced mushrooms (drained)
1 teaspoon soy sauce
Thaw fish, pat dry with toweling. Place in greased baking dash, 12 x 8 x 2 inches; sprinkle with salt and pepper. Combine remaining ingredients; spread over fish. Bake in 350º oven approximately 25 min, until fish flakes easily. Serves 6.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
Gourmet has set the standard for portion controlled flash frozen vacuum
sealed portions that are guaranteed for one year in your freezer, delivered
directly to your front door. Personal Gourmet delivers free of charge*
anywhere in the greater LA and San Diego metropolitan areas. Nation wide
shipping is also available. A shipping and handling charge will apply.