-=> Sean Dennis wrote to Dave Drum <=-
DD> It must be the CIA using comic rays to snoop on my traffic. Bv)= I'll
DD> dummy up about it since it's a: not a big deal, and b: unique to me.
SD> If it happens again, email me a copy of that packet. I'll take a look
SD> and see.
Wathc youe e-mail This one has a reply from you to Shawn and XXCaro to
ALL asking if she's getting out.
DD> Meanwhile - I have discovered a website that I usefd to use just for
DD> their recipes has really good information articles for us poor home
DD> chefs who wonder why?????
SD> There's several sites I've found that have appropriated a lot of MM
SD> archives from now-defunct web and FTP sites and try to pass those
SD> archives off as their own.
Well, there's the thieves, too. But I don't thionk Chowhound falls into
that category. Bv)=
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Salmon-Filled Puffy Omelet
SD> Categories: Brunch, Fish, Dairy
SD> Yield: 2 Servings
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Salmon & Dill Rice
Categories: Seafood, Rice, Herbs, Chilies, Citrus
Yield: 4 servings
2 tb Extra-virgin olive oil
1 1/2 c White basmati rice; rinsed,
- drained
Salt & black pepper
4 oz Fresh dill; tough stems off
- fine chopped (1 c)
+=OR=+
1/3 c Dried dill; more for
- serving
2 lg Garlic cloves; fine grated
1 lg Lemon; zested (about 1 ts)
1 tb Mayonnaise
1 tb Honey
1/4 ts Ground turmeric
1/4 ts Red-pepper flakes; more to
- serve
4 (6 oz ea) salmon fillets (1"
- thick at their thickest
- parts), skin optional
Place an oven rack in the center position and heat the
oven to 400┬║F/205┬║C. In a kettle or a small saucepan,
bring 2 3/4 cups water to a boil.
To a 9" X 13" baking pan, add the olive oil and spread
it around the pan. Add the rice, 1 teaspoon salt and the
dill, and stir to combine. Spread the rice evenly across
the pan. Add the boiling water, stir and cover tightly
with foil. Place in the oven and bake until most of the
water has been absorbed, 12 to 15 minutes.
Meanwhile, in a small bowl, combine the garlic, lemon
zest, mayonnaise, honey, turmeric and red-pepper flakes.
Season both sides of the salmon fillets well with salt
(about 1 1/2 teaspoons total) and pepper. Spread the
mayonnaise paste on top (or flesh side) of the salmon
fillets.
Remove the pan from the oven and very carefully lift the
foil. Place the salmon fillets on top of the rice, paste
side up, reseal and place back in the oven. Bake until
the rice is fluffy and the salmon is tender, 15 to 20
minutes. Garnish with more fresh dill and red-pepper
flakes.
By: Naz Deravian
Yield: 4 servings
RECIPE FROM: https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
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