European Stars And Stripes (Newspaper) - December 9, 1988, Darmstadt, Hesse                                F or the holidays generously sail the cavity of die Salmon place butter slices inside Salmon. Sprinkle with juice of Lemon. Add Lemon Pepper Lemon Peel onion Dill and Curry place Salmon in Glass baking dish cover with wine and then plastic wrap. Purt Clure plastic wrap with Sharp knife in 2 or 3 places. Race in microwave on High for 7 to 8 minutes. Remove and turn baking dish around. Return to microwave and Cook 7 to 6 minutes longer or until fish flakes easily. Yield 6 Servings. Lime-and-g1noer grilled Salmon 1 Salmon fillet 2 pounds i Teaspoon Salt i Teaspoon freshly ground while Pepper it Teaspoon freshly ground Black Pepper 2 Tablespoons minced time Peel 2 Tablespoon minced fresh Ginger 1 Teaspoon trash Lime juice 4 Tablespoons unsalted butter melted rinse the Salmon fillet and dry. Crossed sized tire in a Barbecue. Let it Burn until the coals glow red and Ere slightly covered with Ash. -.-. Season the Salmon with the Salt and Pepper. Sprinkle on the Lime zest and he Ginger and press them gently into the Salmon thoroughly Oil the Grill using a paper Lowel dipped in vegetable Oil. Set the Grill about 3 inches above the coals. Place the pieces o Salmon on a Sheet of aluminium Oil that is about z inches larger than the Salmon the foil should t cover the Grill so the smoke can How up and around it. V place on the Grill. Stir the Lime juice into the melted Buller pour Hall of it Over the Salmon moistening the pieces All Over. Cover the Barbecue and Cook the Lish b minutes. Pour the rest of the Lime butter Over the Salmon. Cover and Cook just until the flesh is opaque about 7 minutes. Cheek for oneness by making a Cut in the thickest part of the flesh and pulling Back the meat. To serve remove irom the skin by sliding a Sharp knife or a Spatula Between the Lish and the skin. Yield 4 Servings. Colo poached Salmon 1 cup Julienne carrots % cup Julienne turnips 1 cup Julienne Zucchini 2 Salmon fillets about 2 pounds each with a in Reserve head and hones 6 cups Lish Broth or bottled Clam juice 4 Tablespoons Mayonnaise 2 Tablespoons chopped Resh Dill Salt and freshly ground White Pepper to taste Cook the carrots in a Large pot of lightly salted boiling water Lor about 3 minutes add the turnips and Cook Lor 1 minute then add the Zucchini and Cook Lor 1 minutes ,. Place the Lilleus Side by Side in a deep roasting pan or Lish poacher skin Side up. Pour the Lish Broth Over them to cover. Cover the pan with foil and bring the liquid to a boil on top of the stove lower the heat to a simmer and Cook Lor about 8 minutes remove the toil and let the Lish Cool in the. Broth. ".,.while the Lish is Cooling Combine the Mayonnaise Dill and seasonings. Add the Julienne strips of turnips. Earroll. And Zucchini. Taste and adjust the seasoning it necessary.  Lish 13 Cool gently remove it irom the liquid you might need two Large spatulas to prevent the Lish from ailing apart and place it on a saving Platter remove any excess liquid with paper towels. Gently remove the skin by scraping it Oil with a Small Knite. Arrange Jha vegetable Mayonnaise salad Down the Middle of each Lille. Yield. 10 to 12 Servings. Broiled Salmon with fennel butter Zvi pounds Salmon fillets Cut into 6 pieces Salt and freshly ground Black Pepper 2 Tablespoons Olive Oil 1 head fennel about it Pound Vij cup water. 8 Tablespoon unsalted butter at room temperature dash of Tabasco sauce it Teaspoon freshly grated Nutmeg preheat the broiler to High 500 degrees. Sprinkle the Lilleus with Salt and Pepper and rub them with Tho Olive Oil. Sel aside. Trim the fennel leaving Only the White bulb at the Bottom. Cut Tho bulb Inlo i Inch cubes. There should be about 1 Viz cups. Put the fennel pieces into a Saucepan cover with the water and 1 Tablespoon of he Butler. Bring to boil and Cook Lor 5 minutes. Pour the fennel mixture Inlo a blender or a Lood processor. Add the remaining butter and blend to a very Fine Puree. You should have about 1 v cups. Pour the mixture into a Saucepan and bring to a boil. Season with Salt Pepper Tabasco sauce and Nutmeg. Simmer Lor 3 minutes. Meanwhile arrange the fish fillets on a Hal tray and place it under the broiler about 4 inches from the heat source. Cook Lor about 3 minutes then turn the Lilleus and Cook for another 3 minutes Transfer the Lish to warm plates and spoon some hot Lennel Buller Over each. Serve immediately. Yield 6 Servings. Ii you can t find Lennel use celery and add i Teaspoon  seed Esca Lopes of Salmon 1vz pounds skinless Salmon fillets 2 Tablespoons unsalted butter 4 Tablespoons finery chopped shallots it Pound Leek Whites or Green onion cleaned and finely chopped Vij cup dry White wine 1 cup heavy Cream Salt and freshly ground while Pepper to Las the 3 Tablespoons vegetable Oil. Put the Salmon fillets on a Flat surface. Slice the meets crosswise into 12 pieces roughly a Inch thick. Set them aside. In a Saucepan Combine the Butler shallots and Leeks. Cook Over medium heat Lor z minutes stirring. Add the wine and Cook until most of the wine has evaporated. Add the Cream and Salt and Pepper and bring Loa boil lower the heat and simmer Lor about 5 minutes. Keep the sauce warm. Heat 1 i Tablespoons of the Olive Oil in a Large non stick trying  he Salmon slices Wolti Salt and Pepper. Add. 6 slices of Salmon to the pan and Cook Lor 1 minute on each  not overcook or the Salmon will become dry. Transfer to a warm Laller and Koop warm. Repeat the procedure with the remaining Salmon slices. Distribute the sauce evenly Over six warm serving dishes. Lay two slices of Salmon on each plate and serve  6servings.  Sauteed Salmon steaks with Orange butter sauce it cup freshly squeezed Orange juice 6 Tablespoons unsalted butter at room temperature a cup diced peeled and seeded tomatoes sail and freshly ground Black Pepper 2 Tablespoons Olive Oil 4 Tablespoons finely chopped shallots 6 skinless Salmon steaks about 5 ounces each boiled Redskin potatoes with Dill. It cup chopped fresh Parsley put the Orange juice and shallots Inlo a Saucepan and reduce in by Hall Over High heat add the butter and tomatoes and Cook just until the combination is Well blended. Season with Salt arid Pepper to taste. Heal. 1 Tablespoon of the Olive Oil in a Large Nons lick Aryl Nypan season the Salmon steaks with sail Ond Pepper. Place 3 steaks in the pan and Cook Over High heal until they Ara lightly blow nod about i i minutes on each Side. The time will vary depending on the thickness of. The fish repeal with he remaining steaks. Transfer the steaks to warm plates  sauce Over them and Garnish with the Parsley. Serve with steamed pars eyed cucumbers or boiled Redskin potatoes with Dill. / yield 6servings. Near 9, 1988 the stars and stripes Page is