Salmon,
Galician style (pareve)
serves 4
Galicia tucked away in the
northernmost corner of Spain is famous for seafood cooked in
hundreds of different ways. Any fish may be substituted for
salmon. Kirsch (from the German word for cherry) is a clear
brandy distilled from cherry juice and pits. Do not
substitute the sweet, red cherry liqueur.
1 1/2 cups water
1/4 cup kirsch
2 bay leaves
1 small onion, sliced
4 cloves
2 thin slices unpeeled lemon
4 (about 6 ounces each) salmon steaks
In a shallow pan or
skillet, combine the water, kirsch, bay leaves, onion,
cloves and lemon. Bring to simmer over medium heat. Add the
salmon steaks in one layer, spooning some of the liquid
over. Return to simmer, Cover and cook for 10 minutes,
depending on thickness. When done, flakes should be opaque
when separated with the point of a knife. Remove from heat.
Transfer to a serving dish pouring the liquid over.
Refrigerate for 4-6 hours or overnight before serving.
approx. nutrients per
serving: calories – 296 protein – 28g carbohydrates –
0g
fat – 15g cholesterol –
84mg sodium – 84mg
