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| Week of Tuesday, May 28, 2002 |
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Burger HeavenNothing beats a burger heaped with all the fixings, and it's even better from the grill. Whether you're craving red meat, fish, or veggie, we've got a recipe to suit your palate.  Cooking 101: Help for puffy hamburgers
You Asked For It: Salmon Great for dinner parties or a simple home-cooked meal, salmon is king when it comes to fish. We know; we've heard you ask! Get classic salmon recipes and menus, glean cooking advice from our chefs, learn culinary techniques in our video demos, and more. What is gravlax?Special Recipe Feature: Olive Oil Ever wondered how olive oil is made? Want tips on buying the best bottle? We culled advice for all this and more from a recent episode of Follow That Food. Learn what makes some olive oils extra-virgin, and get recipes highlighting this flavorful ingredient. More from Follow That FoodRecipe of the Week: Salmon with Herbs in Newspaper Recipe courtesy Jamie Oliver  Printer Friendly Version
 Send Recipe to a FriendA copy of The Times (London, New York, Chicago, or LA, your choice) 4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops) 1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted Sea salt and freshly ground black pepper Olive oil 2 lemons, thinly sliced 6 spring onions, thinly sliced 2 tablespoons fennel seeds, cracked Open out the paper to the middle page, and scatter half the herbs over it. Place the salmon in the middle of the paper and season inside and out and rub with olive oil. Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish. Drizzle with a little extra olive oil.Wrap the paper around the salmon, securing it well with lots of string. Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 425 degrees F (220 degrees C) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side. Yield: 6 servings Prep Time: 10 minutes Cook Time: 35 minutes Difficulty: Easy This Week's Answer A classic margarita mixes tequila, lime juice and any one of various liqueurs that have the orange flavor in common. Triple sec is the liqueur used most often in margaritas. Quench your thirst with Emeril's Margarita Ice or Jamie Oliver's Margaritas. |
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