Recipe - Robert Mays Salmon

2 pound Salmon; cut or sliced up thick
3 Oranges; peeled and cut or sliced up
2 teaspoon Freshly grated nutmeg
Salt
Red wine
1 Orange; juice of

Skin the darne of salmon. In a saute pan, or other pan just large enough to
accommodate the fish, make a layer of orange slices. Put the salmon on top
and season with the nutmeg and salt. Pack the remaining orange slices
around the sides and over the top. Pour on the wine and orange juice and
bring to the boil. Cover and simmer for 15 minutes or until the salmon is
just cooked. Serve with triangles of toasted breadmade from good bread,
not cut or sliced up or supermarket.

Formatted by suechef@sover.net

Recipe by: Two Fat Ladies FL1B02

Posted to MCRecipe Digest V1 #823 by Sue suechef@sover.net on Oct 02,
1997