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Raspberry Salmon
1/2 cup Melba
sauce: recipe follows For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup Place Salmon in an oven safe pan. Immerse the Salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes. Place Brie on top of the Salmon and return to the oven. Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and Salmon, then serve. |
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Copyright © 2007 Last Modified 8-21-07
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