|
Serves 2 2 cups Massel Gourmet Plus Liquid Stock Chicken Style or 2 Massel 7's Chicken Style dissolved in 2 cups hot water
½ teaspoon of Massel Stock Powder Chicken Style
1 cup dry white wine
2 salmon steaks
4 tab extra-virgin olive oil
1 clove of garlic, crushed or 1 teaspoon of Massel EasyGarlic Powder
2 tbsp lemon juice
1 tbsp chopped parsley
Freshly ground black pepper
1 Lebanese cucumber, washed, dried and sliced in rounds.
|
Choose a pot where the salmon steaks fit snugly so that the stock can cover them. Pour wine and stock into the pot. On high heat bring this liquid to the boil. Gently add the salmon steaks. Reduce the heat to low and simmer gently for 8-10 minutes, or until the thickest part of the salmon flakes easily. In the meantime in a small bowl or gravy boat prepare the condiment: combine the garlic, Massel stock powder, lemon juice, parsley and pepper. When the salmon is cooked, place on each serving plate half of the cucumber rounds nicely spread out. Place the salmon steak in the centre, on top of them. Dribble the condiment on each steak and serve. Potato salad will compliment this dish well.
|
