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| RECIPE FOR KIM'S PACIFIC SALMON |
Title: Kim's Pacific Salmon
Serves: 4
Ingredients:
| 4.00 | ea | Pacific salmon fillets; 4 oz | | | skinned | | 2.00 | ea | Shallots; finely chopped | | 0.50 | c | White wine | | 0.50 | c | Water | | --------- | SAUCE --------- | | 2.00 | ea | Shallots; finely chopped | | 1.00 | c | Fish stock | | 1.00 | c | White wine | | 2.00 | tb | Lemon juice | | 0.50 | c | Butter | | 2.00 | tb | Dill; finely chopped | | | Salt and pepper |
Instructions:
""When they're tired of B.
C.
salmon, they're tired of life," says Defence Minister Kim Campbell , paraphasing 18th century British writer, Samuel Johnson.
Being from Vancouver, it's not surprising that salmon is her favorite food.
" (Kim Campbell is the leader of the Conservative leadership race and Canada's new prime minister.
) Combine shallots, salmon, wine and water in frying pan large enough to hold fillets in a single layerr.
Cover and bring liquid to just a simmer.
Poach salmon about 2 minutes per side.
Remove and keep warm.
Reserve stock for sauce.
Sauce: In a saucepan, bring shallots, stock, wine and lemon juice to a boil.
Cook till liquid is reduced by half.
Strain.
Cut butter into small cubes.
whisk into mixture one piece at a time.
Do not let boil.
Season with dill, salt and pepper.
Serve warm.
Serve with asparagus.
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