Title: Robert May's Salmon
Categories: Blank
Yield: 8 Servings

2	lb	Salmon; sliced thick
3		Oranges; peeled and sliced
2	ts	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 bread--made from good bread, not sliced or supermarket.

Formatted by suechef@sover. net

Posted to MM-Recipes Digest V4 #6

Recipe by: Two Fat Ladies FL1B02

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