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Fettuccine with Salmon Sauce
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2 cloves garlic, minced
1/4 cup butter 1 teaspoon coarsely cracked pepper 1/2 lb. cooked salmon 1 cup Clam juice 1 pound fettuccine or linguine spaghetti, cooked 2 tablespoons chopped parsley Saute garlic in butter and oil until lightly browned; add pepper. Flake salmon; add with Clam juice to garlic mixture. Bring to simmer; just before serving over fettuccine, stir in parsley. Yield 4 servings. |
Italian-Style Salmon Steaks
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2 pounds salmon steaks, fresh or frozen
2 cups Italian dressing 2 tablespoons lemon juice 2 teaspoons salt 1/4 teaspoon pepper Paprika Thaw steaks, if frozen; pat dry with toweling. Cut into serving-size portions; place in single layer in shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish; let stand 30 minutes, turning once. Remove fish; reserve sauce for basting. Place fish in well-greased hinged wire grills or on rack in open roasting pan. Sprinkle with paprika. Cook about 4 inches from moderately hot coals or preheated broiler 8 minutes. Baste with sauce; sprinkle with paprika. Turn; cook 7 to 10 minutes, until fish flakes easily. Place on heated platter. Garnish with parsley and lemon wedges. Yield 6 servings. |
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