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Title: Indian Salmon [Oregon]> Raphael's Restaurant
Categories: Shell Salmon
Yield: 1 Servings
| 1/2 | tb | Butter |
| 8 | oz | Salmon fillet |
| 1 | Shallot; diced extra fine | |
| 3 | Slices tomato; sliced thin | |
| 1 | oz | Spinach leaves (1 cup loosely packed) |
| 3 | tb | Water |
| 1/2 | tb | Huckleberry puree or jam |
Raphael's Restaurant in Pendleton, Oregon pays homage to the native American past with this dish made from salmon and huckleberries, two staples of the Northwest Indian diet.
Place butter in saute pan or skillet, then add salmon, sprinkle with diced shallots, top with thin slice tomatoes, then cover with spinach, place over medium heat, add water, then cover and let simmer approximately ten minutes. Lift salmon with spinach topping, place on plate, then top with huckleberry puree.
Source: Raphael's Restaurant, Pendleton, Oregon; as published in the Oregonian FoodDay by Andrew Mershon; typos by Dorothy Flatman 1998 From: Dorothy Flatman Date: 18 Aug 98
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