Recipe - Salmon With Cucumbers And Dill

6 Scallions
One half pound Cucumber; trimmed, peeled,
halved; seeded and cut
across into 1/8inch slices
One half pound Skinless salmon fillet;
halved lengthwise and each
half cut across into six
slices
One fourth cup Packed chopped fresh dill
One fourth teaspoon Kosher salt
2 tablespoon Nonfat yogurt (optional)

From: Pat Gold plgold@ix.netcom.com

Date: Wed, 24 Jul 1996 17:12:11 0700
This is one of the few microwave recipes that I really like. I don't make
it as per the ingredients in the recipe. You will find my variation on the
recipe below.

Microwave Gourmet Healthstyle Cookbook, Barbara Kafka, Yield: Serves 2
Doubles Easily. This tastes absolutely wonderful served cold as well as
hot.

1. Trim white part of scallions to 2 inches. Thinly slice scallion greens
to make One fourth cup. Reserve.

2. Arrange cucumbers in a ring around inside edge of a 10inch quiche dish
or pie plate. Place scallion whites over cucumbers.

3. Arrange salmon pieces in a single layer in the center of the dish.
Sprinkle on scallion greens, dill and salt. Cover tightly with microwave
plastic wrap. Cook at 100% for 2 minutes 15 seconds in a 650 to 700watt
oven. Prick plastic to release steam.

4. Remove from oven and uncover. Serve with a tablespoon of yogurt on each
portion, if desired.

For 400 To 500Watt Ovens: Cook for 5 minutes.

Variation: Cover the bottom of the quiche dish or pie plate with white
wine. I don't use a lot, probably about an eighth of an inch or slightly
more. Chop up a ripe tomato and put the chopped tomato on top of the white
wine. Proceed with above recipe.

JEWISHFOOD digest 277

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.