SC - Grilled Salmon - my redaction

[Mordonna22 at aol.com]

Tonight I served grilled salmon and a spinach tart.
Every drop and crumb was eaten by we three ladies, and I got rave reviews!


Harleian MS. 4016
154 Samon roste in Sauce.  Take a Salmond, and cut him rounde, chyne and all,
and roste the peces on a gredire; And take wyne, and pouder of Canell and
drawe it [th]orgh a streynour; And take smale myced oynons, and caste [th]ere-
to, and lete hem boyle; And [th]en take vynegre, or vergeous, and pouder
ginger, and cast there-to; And [th]en ley the samon in a dissh, and
cast [th]e sirip [th]eron al hote, & serue it forth

154 Salmon roasted in Sauce.  Take a Salmon, and cut him round, backbone and
all, and roast the pieces on a gridiron; And take wine, and powder of
Cinnamon, and draw it through a strainer; And take small minced onions, and
cast thereto, and let them boil; And then take vinegar, or verjuice, and
powdered ginger, and cast thereto; And then lay the salmon in a dish, and cast
the syrup thereon all hot, & serve it forth

My redaction:

Three salmon steaks
2 TBS butter
salt
pepper

Sauce
1 cup red wine (Mogen David Concord {why not})
1/2 tsp ground cinnamon
1 cup minced onion
2 TBS red wine vinegar
1/2 tsp ginger

Cook Salmon in a large sauce pan in the butter, adding salt and pepper to
taste.  Cook five minutes on each side.

While the Salmon is cooking, make the sauce.  Place wine, cinnamon, and onions
in a small sauce pan and bring to a boil.  Boil for 1 min, add vinegar and
ginger, stir well and return to a boil.  

Place Salmon in a serving dish, and pour sauce over it and serve.

(yummy, yummy, yummy)
Mordonna








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