The
Electric Gourmet Show - July 2000
by Richmond Power & Light
www.RP-L.com
Broiled Salmon
3 TBS melted butter
1 TBS chopped dill (fresh if possible)
1 TBS chopped cilantro
Salt and pepper to taste
This dish can be made either under the broiler or on the grill. If made on the grill, cooking time will vary depending on the thickness of the salmon and the intensity of the heat.
1.) Turn the oven on to broil at 450 degrees. Put a little water in the bottom of the broiler pan and place in oven to make it hot.
2.) Prepare the salmon by rinsing in water and patting dry if necessary.
3.) Melt the butter and then combine with the dill and cilantro. With the salmon skin side down, brush the melted butter mixture on top of the salmon. Salt and pepper lightly.
4.) Place the salmon on the hot broiler pan and broil 2-3 inches away from the heat. If the salmon is an inch thick, it may take as much as 15-16 minutes total to broil. If the top of the salmon begins to brown too much, cover with foil and let remain in the oven until thoroughly cooked. It should not be overcooked. Smaller pieces may be done in 8-10 minutes.
5.) Remove from oven. Cut in individual serving size pieces, if a large filet was used - or present whole and then cut.
Variations on the glaze: you might experiment with different glazes such as a thin Dijon mustard, sprinkled with pepper, or a thin layer of peach or apricot preserves sprinkled with pecans, or a combination of Dijon mustard and the preserves (about a 60-40 mix). Serve with Vegetable Risotto.
Vegetable Risotto
2-3 shallots
2-3 cloves of garlic, crushed or finely diced
2 TBS olive oil
1 C Arborio or Risotto rice
1 C of dry white wine (like a Chardonnay or Sauvignon Blanc)
3/4 C of asparagus tips
3/4 C of diagonally sliced carrots
1/2 C fresh or frozen white corn
2 TBS parsley or chives, chopped
3/4 C grated fresh parmesan
Salt and pepper to taste
The
key to risotto is being able to attend to the dish as you are making it.
You need to have about 35 minutes to do this.
1.) Heat the stock in a pan to just below boiling or warm
up in a microwave.
2.) Sauté the shallots in the olive oil over a medium heat
until somewhat opaque, about 3-4 minutes. Add the garlic and cook about
another 2 minutes, and then add the uncooked rice and sauté for a minutes
to a minute and a half.
3.) Pour in the cup of wine and cook until absorbed (or substitute
an additional cup of stock here or maybe try a cup of diluted apple juice
to add a little fruity flavor).
4.) Keeping the heat at a simmer, add the stock 1/2 cup at
a time until each addition is absorbed. This may take up to 20 minutes.
During this time period, it is important that the rice be frequently stirred.
5.) As the rice is cooking, you are ready to prepare the
vegetables. The carrots may take an additional minute or two to cook.
Put them in the microwave in a microwave proof dish for one to two minutes
on high (depending on your microwave). Then add the asparagus tips and
the corn and cook for an additional three minutes or until the vegetable
are just tender. Don't overcook.
6.) When the rice appears to be tender, add the chopped parsley
or chives, half of the parmesan cheese and fold in the vegetables. Season
to taste. Place in a bowl to serve with the remaining parmesan for the
top.
Recipes by David Frantz