Cherry Tomato Salsa

Instructions

1. 1

   In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree. In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours. http://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crab-ench-salsa.html (1 of 2) [12/17/1999 11:53:37 AM]

2. 2

   Crab Enchiladas with Cherry Tomato Salsa mara http://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crab-ench-salsa.html (2 of 2) [12/17/1999 11:53:37 AM]

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   Fish Fish Recipes Index l S almon :INDEX l A nchovies : COLLECTION l B lackened Redfish (1) l B lackened Redfish (2) l D oug's Fire Fish l F ish Baked in Pastry l F ish : COLLECTION l M ako Shark with Anchovy and Caper Sauce l P an Fried Lake Fish l R ed Snapper : COLLECTION l R ed Snapper with Tomatillo-Serrano Chile Vinaigrette l R oasted Fish Fillets with Dill and Spinach l S auteed Tuna l S picy Stuffed Flounder l S teamed Bass l S ushi l T rout Recipe amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/index.html [12/17/1999 11:53:41 AM]

4. 4

   Salmon Recipes Salmon Recipes Index l P oached Salmon l S almon : COLLECTION (1) l S almon : COLLECTION (2) l S almon-Broccoli Loaf with Dill and Capers l S almon in Vodka Cream Sauce with Green Peppercorns l S almon With Basil Cream Sauce l S almon w/ Cumin-Coriander Crema & Chipotle Salsa l S picy Salmon and Eggplant amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/index.html [12/17/1999 11:53:45 AM]

5. 5

   Poached Salmon/Sauteed Tuna Poached Salmon/Sauteed Tuna From: [email protected] ( sam frajerman,sppb,x3026,) Date: Wed, 1 Sep 93 10:37:49 -0400 I poach small salmon filets, approximately 6 ounces, by putting about a half inch of water in a small, 5-6 inch frypan, covering it, heating the water to simmer, then putting in the filet covered for four minutes. That's it and of course, you can add whatever seasoning you like to the salmon or to the water. I apologize for being so basic, but for years I was afraid to try poaching even though I adore poached salmon, so I'm telling you exactly how to do it and how easy it is. The four minutes leaves the center uncooked and very juicy. If there's skin, it usually sticks to the pan, and if you run hot water over it as soon as you remove the salmon, it'll wash/scrape right off. I've taken to letting the filet cool off a bit and cutting it into inch and a half wide pieces and adding to a salad including lettuce (any kind) good tomato, nice ripe avocado, red onion, croutons, and any tasty dressing. amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/poached-salmon.html [12/17/1999 11:53:49 AM]

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   COLLECTION: Salmon COLLECTION: Salmon From: [email protected] (Roger Joseph) Date: 17 Aug 93 09:43:07 CST These recipes were collected from r.f.r. and r.f.c. over the past couple of months. A Collection of Salmon Recipes from Netters ============================================ Here's a very easy salmon dish from Gerd Voigt of the Winchelsea House Restaurant in Lantzville, BC. Citrus Salmon Perparation time: 10 minutes