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Title: Grilled Salmon W/ Ancho Chile Honey Glaze
Categories: Jewish Fish Bbq Salmon
Yield: 4 Servings
| 1/2 | c | Honey |
| 2 | tb | Dijon Mustard |
| 2 | tb | Ancho Chile Powder |
| Salt And Freshly Ground | ||
| Pepper | ||
| 2 | tb | Extra-Virgin Oil |
| 4 | 6-0Z | |
| Salmon Steak | ||
| END FORWARDED MESSAGE | ||
Prepare a wood-and-charcoal fire and let it burn down to ashes, or preheat a broiler. Combine the honey, mustard, chile powder, salt and pepper. Add water to thin it., if necessary. Set glaze aside. Rub the steaks with olive oil and season with salt and pepper. Grill or broil 4 minutes on each side or until lightly browned. Brush salmon with the blaze to taste and serve immediately. To unsubscribe: http://www.mastercook.com/cgi-bin/unsubscribe.cgi
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Ä Area: MasterCook Recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 186 Date: 20 Apr 97 12:19:02
From: Rooby Read: No
Replied: No To: All Mark: Subj:
Seattle Times 4/16/97
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ Message-Id: <3.0.32.19970420121858.006a7c1c@smtp.a001.sprintmail.com>
To: mc-recipe@listserv.sierra.com From: Rooby Thanks to Brenda Adam's help, I finally found the darned recipes on the
Seattle Times' web page. So the four 'feature' recipes were easier to
format. However, not all the recipes that appear in the paper are on the
web page, so the other four are here, too. Enjoy!
hugs! Rooby
Contained in this post:
20-Minute Chicken Creole (Lighter Ethnic) Ground Beef and Squash Picadillo
(Quick) Halibut Braised in Spanish Pepper Sauce (Light) Humintas (Lighter
Ethnic) Jasmine-Mint Sorbet Tea Cream with Orange-Blossom Honey Sauce
Tea-Smoked Chicken Drumettes Tea-Steamed Scallops with Charred Zucchini
Recipe By : Great Chefs of America Cook Kosher
From: Katherine L Smith Date: 20 Apr 97 Mastercook Recipes
(Mailing List) Ä
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