By Judyrae Kruse Herald Columnist
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
1/2 cup sour cream
1 tablespoon milk
1/4 teaspoon dried dill weed
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.
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The next Forum will appear in Monday’s Good Life section.