Mccall's great american recipe card collection

McCall's Great American Cards

Memorable Summer Meals cards # 18 q

salmon steaks tarragon

4 salmon steaks, 1 " thick

1/2 tsp hickory salt
fresh tarragon sprigs

12 slice bacon, slightly cooked

1 tsp dried tarragon leaves
sauce

2 Tbsp butter or margarine

1 Tbsp chopped shallot

1 Tbsp chopped fresh tarragon

1 Tbsp chopped parsley

1 cup dry white wine

1/2 tsp salt

1/4 tsp sugar

1. rinse salmon steaks under cold running water. drain; pat dry with paper
   towels. sprinkle both sides with hickory salt. on each, place several
   sprigs
   of fresh tarragon; wrap each completely in bacon slices; sprinkle with
   dried
   tarragon.
   
2. to cook indoors: preheat broiler. arrange salmon steaks on rack in
   broiler pan. broil, 4 inches from heat, 10 minutes; turn. broil about 8
   minutes longer, or until fish flakes easily.
   
3. meanwhile, make sauce: in hot butter in small saucepan, saute shallot
   until tender, about 5 minutes. add tarragon and parsley; cook 1 minute.
   add
   wine, salt and sugar; cook, stirring until hot.
   
4. to cook outdoors: adjust grill 4 inches from prepared coals. grease grill
   well. grill fish 10 minutes on 1 side, or until bacon is browned; turn.
   grill 5 minutes longer. fish should flake easily when tested with fork.
   serve with sauce.
   

makes 4 servings