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MyCookbook Member: mytymyt
Recipe Category: Seafood
Recipe Preparation Level: easy
3 Tbsps margerine, butter, or olive oil
2 medium ribs of celery, coarsely chopped
1 small onion, peeled and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1/2 green, yellow, or red sweet pepper, seeded and coarsely chopped
1/4 tsp. dried tarragon or thyme or other suitable herb
1/3 cup dry white wine or lemon juice
paprika to taste
sprinkle of Lawry's seasoning salt
chopped parsley or a stalk or two of dill for garnish
In a non-reactive skillet just large enough to hold the fillets of fish in a single layer melt the butter or pour in the olive oil. Over medium heat add the chopped vegetables and the herbs and cook, stirring about 5 minutes until the vegetables are softened but not brown. Lay fillets of any desired fish over the vegetables ( mirepoix), pour wine or lemon juice, sprinkle with the paprika and Lawry's, bring to a light simmer, cover the pan and cook about 10 minutes or until fish is just cooked through. Serve fish with some of the mirepoix and chopped parsley.
I cooked the mirepoix in the microwave for a few minutes until the vegetables were soft. I then put the fillets (salmon) on the mirepoix with some lemon juice and refrigerated for a day because I wasn't able to have dinner home that night. I also used a stalk or two of dill over the fish. I turned the fillets over once so that both sides could get the flavor of the mirepoix. When ready to cook I sprinkled on a little more lemon juice and cooked the fish right in the microwave oven for 6 minutes. I can honestly say that it was the best salmon I ever had.
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