Salmon and Sour Cream:

Serves 6, Prep time 1/2 hour, cook time 15 minutes

Serve with fresh vegetables and rice, there will be leftover sauce to put on the
rice and vege's if you want.

This will make a moderately oily dish, very tasty - but you will probably want
something tart to cut the oil between mouthfulls. I like a semi sweet


 2-3 lbs fresh salmon, filet, no skin, cubed 3/4 inch
diced Scallions 1/2 cup
2 or 3 medium lemons
Butter (or Olive Oil, to sautee the garlic, scallions)
Butter to cook the Salmon
1-2 pints sour cream - real sour cream, it will make a difference
1/2 cup white wine (Chardonay, drink the other 1/2)
1/2 - 1 head of Garlic (do you like Garlic?)
1 sour dough loaf of bread


 Preparation: 1/2 hour or less
Pour yourself a glass of wine - set aside 1/2 cup for cooking
Dice the Scallions -
Crush and finely chop the garlic -
Cut the Lemons into 1/4s
Cube the Salmon, filet, no skin.
Prepare (chop) the vegetables if necessary, this dish will not need any cutting
Set up your rice cooker or pot of rice so that the rice will be ready when the
salmon is.



15 minutes prior to eating:

in a pan large enough for the salmon and sour cream, Heat 1/3 - 1/2 cube of
butter to melting and hot enough to sautee, but not browning

Sautee the Scallions and Garlic till the garlic is slightly browned in butter
Sprinkle with fresh lemon.

Add 1/2 cube more butter, melt this and add 1/2 cup white wine - this is for the
cooking of fish, after this melts and is hot enough to cook the fish.

Add the cubed Salmon and "Stir" every 1/2 minute till all pieces are opaque but
not tough. about 5 minutes at the most. sprinkle with Lemon a couple of times,
one of the medium lemons should be used up by the time the salmon is cooked.

Add 1 pint sour cream (and spinach leaves if you want to), There should be
plenty of "sauce" if not then add another pint of sour cream (it won't hurt to
have extra sauce). Stir in gently and reheat but not to a boil, the sour cream
must stay liquid