Salmon dish good for family, friends

  • By Judyrae Kruse Herald Columnist
  • Thursday, November 29, 2012 12:39pm
  • Life

Easy enough to fix as a treat for the family any night, but fancy enough to serve to company, too, today’s entree can do both.

“You asked for fish recipes,” Arlington cook Jo Green says, “so I had to send my favorite poached salmon recipe. It makes a great meal!”

Jo also mentions, “I have a large microwave, so I use a 9-by-13-inch glass dish. I also have a seafood setting which produces perfectly cooked fish.”

Poached salmon with sour cream dill sauce

Sauce:

1/2 cup sour cream

1 tablespoon milk

1/4 teaspoon dried dill weed

Poaching liquid:

1 can (14.5 ounces) ready-to-serve chicken broth

2 medium carrots, cut into 1/2-inch chunks

1/2 teaspoon dill weed

1/8 teaspoon celery seed

4 salmon steaks (8 ounces each, about 3/4-inch thick)

1 medium zucchini, cut into 1/2-inch cubes

Broccoli florets to taste

In a small bowl, combine all sauce ingredients and chill 30 minutes to blend flavors.

In a suitable microwave-safe container, combine the chicken broth, carrots, dill weed and celery seed. Cover with plastic wrap and microwave on high 5 to 9 minutes or until mixture boils.

Add steaks, meaty portions facing the edge. Microwave on 70 percent power for 10 to 15 minutes, rotating dish 2 to 3 times. Salmon should flake easily with a fork.

Top salmon with zucchini and broccoli. Microwave at 70 percent power for 2 minutes. Let stand covered 5 minutes.

Arrange salmon on a platter, discard liquid and arrange vegetables around salmon. Serve with sauce.

Makes 4 servings.

SOS: Connie Hajek of Everett writes, “Can your readers help me?

“I misplaced a recipe for chocolate chip-studded sugar cookies. These are a wonderful light cookie using mini-chocolate chips and nuts. They’re rolled into a ball and then pressed with a glass. These are a delightful and tasty cookie.”

SOS: The Oct. 15 Forum printed a recipe for liver treats for dogs which called for, among other things, self-rising cornmeal mix.

Today, we hear from Norma Rae Pilkenton of Everett, “I have checked every supermarket in my area, and no one has even heard of this ingredient. Can readers tell me where to purchase it?”

If you can share the cookie recipe or suggest a source for the cornmeal mix, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code.

No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Good Life section.

More in Life

Marysville theater stages Noel Coward’s timeless ‘Blithe Spirit’

The cast and crew at the Red Curtain Arts Center do a fine job with the 1940s British play.

Stringed instruments get workout at Cascade Symphony concert

Tchaikovsky’s “Serenade for Strings” is the orchestra’s first concert of the season.

Animating Van Gogh paintings proves to be trippy yet flawed

“Loving Vincent” relates the circumstances of the great painter’s death.

Confusing, muddled thriller confounds talented director, cast

“The Snowman,” based on a Scandinavian crime novel, suffers from catastrophic storytelling problems.

‘Breathe’ ignores all the inspirational movie cliches

It tells the story of a polio patient and his wife who helped change attitudes about the disabled.

New Edmonds bakery showcases owner’s mastery of pastry

Desserts are the highlight at Ganache Patisserie and Cafe on Main Street near the theater.

What you’ll see Thursday night on Everett, Edmonds art walks

Third Thursday evenings in Everett and Edmonds offer chances for interesting strolls.… Continue reading

Fur & Feathers: 4 lovable dogs need homes

Meet Lola, Sadie, Scooter and Chance

British Film Institute strips Harvey Weinstein of highest honor

He was awarded a BFI Fellowship in 2002 for his contribution to British cinema.

Most Read