With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe has been contributed by Kristin who is
a friend of Shiley Kline's. Shirley had told me
that Kristin had some particulartly good recipes
for her favourite dish, salmon. I asked Shirley
to persuade Kristin to send some of her recipes
and this is what Kristin said when she sent the
first one through:
"Hi my name is Kristin and my friend Shirley has
asked, begged, pleaded and cajoled me until
I sent you some recipes . . . LOL Salmon is
my favorite fish".
Salmon fillets
about 8 oz each
1 stick butter
1 clove garlic - minced
1/4 c. catsup
4 T. soy sauce
2 T. dijon mustard
1 T. worcestershire
1 T. fresh lemon juice
Salt and pepper to taste
Method
Melt butter
with garlic.
Mix all remaining
ingredients and warm over very LOW heat until
sauce no longer separates.
Cook 1 or 2
minutes stirring constantly.
Coat fillets
and cook 7 minutes per side for an 8 oz fillet.
