The Coastal Post - July, 1997



Dedicated to all those hard-working fishermen

Salmon and barbecue season have arrived simultaneously, which is a fortuitous coincidence, because salmon is a great fish for barbecuing.

Grilled Salmon

4 oz. per person

Cut into steaks. Clean and trim. Butter or oil fish. Grill and baste with black bean sauce (available in most major groceries, or Asian markets), about 3-4 minutes each side, turning once. Serve with lime or lemon wedges.

If barbecuing isn't your thing, another great way to serve salmon is poached.

Poached Salmon

with hollandaise sauce

4 steaks for 4 servings

Preheat oven to 350

Heat and stir:

2 T. melted butter

2 T. lemon juice

1-2 bay leaves

Place fillets in a glass baking dish. Pour sauce over fish, cover with foil, and bake 10-15 minutes until done. Remove skin and bones, and serve with hollandaise sauce.

Hollandaise Sauce

6 egg yolks

1/2 lb. (two sticks) butter

2 T. lemon juice

Fresh dill

Pinch of cayenne

Pour melted butter into a blender with other ingredients, and blend 'til creamy.

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Ellie has been cooking at the Sand Dollar restaurant for 17 years, and Wim likes food.