Moving up into Oregon here. The New England section is now all shellfish, except for spaghetti and smelt, and as far as I can figure out, smelt are not to be found in the Washington area. A guy at Big Y in Great Barrington told me they got them at Thanksgiving. I made inquiries at the Fishery at that time and was told "no hay." (This is Spanish for "ain't got no..." ) So, you will be seeing recipes from other parts of the union as I continue to chip away at the cookbook.
I made these at the same time I made Steve's Grandmother's Cheescake (located in the directory as Cheesecake with Beer). My brother George came to dinner and we chowed down. Now, this seems like an excellent recipe and may well be. However, we diners made the mistake of smothering the salmon steaks with homemade tartar sauce, so the flavor of the marinade did not make itself apparent. But, how can you go wrong with these ingredients?
Broiled Salmon Steaks
1/2 cup lemon juice
3 tablespoons butter
2 tablespoons grated onion
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons light brown sugar
1 teaspoon dry mustard
4 salmon steaks (two pounds)
2 tablespoons chopped parsley
1. In a saucepan, combine the lemon juice, butter, onion, salt, pepper, brown sugar and mustard. Bring to a boil.
2. Place the salmon steaks in a shallow baking dish. Pour half the lemon juice mixture over all. Broil in preheated broiler about fifteen minutes, basting frequently with remaining lemon juice mixture, until fish flakes easily. Sprinkle with the parsley. Serves 4.