Glazed Salmon Steaks With Green Mayonnaise Recipe


MethodMain Ingredient


 Dry white wine1 1⁄2 Cup (24 tbs)
 Water1 Cup (16 tbs)
 Onion1 Small, sliced
 Celery stalk with leaves1 , cut up
 Parsley sprigs4
 Salt1 Teaspoon
 Bay leaf1
 Dried thyme leaves1⁄4 Teaspoon
 Dried tarragon leaves1⁄4 Teaspoon
 Salmon steaks8 (1 Inch Thick)
 Unflavored gelatin1 (1 Envelope)
 Dry white wine2 Cup (32 tbs)
 Pitted ripe olives4
 Green onion tops2
 Parsley sprigs2
 Green mayonnaise1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2285 Calories from Fat 422

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 7.4 g36.8%

Trans Fat 0 g

Cholesterol 626 mg208.7%

Sodium 3045.2 mg126.9%

Total Carbohydrates 51 g17.1%

Dietary Fiber 8.3 g33.3%

Sugars 20.2 g

Protein 253 g506.9%

Vitamin A 158% Vitamin C 325.3%

Calcium 37.2% Iron 103.1%

*Based on a 2000 Calorie diet


Heat 1 1/2 cups wine, the water, onion, celery, 4 sprigs parsley, the salt, peppercorns, bay leaf, thyme and tarragon leaves to boiling in 10-inch skillet; reduce heat.
Cover and simmer 5 to 10 minutes.
Place 4 of the salmon steaks in wine mixture; add enough water to cover steaks.
Heat to boiling; reduce heat.
Simmer uncovered until fish flakes easily with fork, 12 to 15 minutes.
Remove fish with slotted spatula; drain on cooling racks.
Remove skin and discard.
Add remaining fish to wine mixture; add equal parts wine and water to cover fish.
Place racks in shallow pan.
Cover and refrigerate until cold.
Sprinkle gelatin on 1/2 cup of the 2 cups wine in small bowl.
Place bowl in pan of hot water over low heat until gelatin dissolves, about 5 minutes.
Stir in remaining wine.
Place bowl in pan of ice and water, stirring occasionally, until mixture begins to thicken, 20 to 25 minutes.
Cut olives lengthwise into fourths.
Cut circles from pimiento; use green onion tops for stems.
Spoon 2/3 of the glaze over salmon steaks until completely coated.
Arrange decoration on glaze; spoon remaining glaze on decorations.
Refrigerate until glaze is firm.
Remove salmon steaks from racks; place on serving plates.
Garnish with parsley.