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Show Salmon Steaks Alaska &ft: I ft' ' ;L ' rrrnrmxwHJ ftCJx ,w Salmon, one of the tastiest members of the fish family, is an excellent choice for those meatless days throughout the year and especially during Lent. All fish contains nutritional elements, but salmon is higher in protein and calcium and lower in calories and fat than most other species. Not only Alaskans but Americans in probably all the other 49 states enjoy luscious salmon steaks native na-tive to the waters of the Pacific Northwest, thanks to fast freezing methods and quick shipping of the fresh fish. Here's a simple recipe for either baking or broiling the steaks. The flavoring trick is Tabasco, the peppy red liquid spice as indispensable to fish as butter! Tabasco combines with melted butter and lime or lemon juice to enhance the fresh fish flavor. For a gourmet garnish, serve the steaks with a fresh, creamy cucumber sauce of sour cream, diced cucumber and zesty Tabasco. Salmon Steaks Alaska cup butter, melted Vi teaspoon Tabasco 4'2 teaspoons lime or lemon 4 salmon steaks, fresh or juice frozen, cut 1-inch thick Combine butter, lime juice and Tabasco. To bake, place salmon steaks in shallow baking dish. Sprinkle lightly with salt. Pour Tabasco butter over steaks. Bake in a moderate oven (350F.), 25 to 30 minutes, or until easily flaked with a fork. To broil, place salmon steaks on greased broiler rack. Sprinkle lightly with salt; pour Tabasco butter over steaks. Place in pre-heated broiler 4 inches from heat. Broil 15 minutes, or until easily flaked with a fork. If desired, garnish with limp or lemon slices. Serve with Cucumber Sauce. Yield: 4 servings. NOTE: If steaks are frozen, thaw in refrigerator, or cook un-thawed un-thawed according to package directions. Cucumber Sauce Y2 pint commercial sour yt teaspoon salt 1 cream 1 tablespoon snipped dill, Vi teaspoon Tabasco optional 1 cup diced cucumber (with peel on) Blend together sour cream and Tabasco; stir in remaining ingredients. in-gredients. Yield: Approximately 2 cups. |