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SALMON WITH WILD HERBS

1-2 POUND FRESH SALMON

½ bunch CUT AND FRESH SORREL

1. PUT OVEN ONTO 400 DEGREES

2. SPRAY COOKIE SHEET WITH NON STICK SPRAY

3. WASH AND PAT DRY FISH AND PLACE ON COOKIE SHEET

4. COOK APPROX 20 MINUTES, **** TEST WITH THERMOMETER UNTIL INTERNAL 160 DEGREES*****

5. TAKE OUT OF OVEN AND PUT ON CHOPPED SORRREL AND COOK ANOTHER 1-2 MINUTES TO BRING FLAVOR INTO FISH

6. ENJOY!!!

Sour Dock, Red Sorrel,

Rock Sorrel

Rumex acetosella

Has lemony-flavored leaves,

Rich in vitamins A, B complex,

C, D, K, and E. It also contains

minerals, including calcium, iron,

silicon, magnesium, sulfur, zinc,

manganese, iodine, and copper.

Fish Cooking Temperature

Temperature Chart

for

Fish and Seafood Cooking

Fish (steaks, filleted or whole)	140 degrees F	meat is opaque and flakes easily

Tuna, Swordfish, and Marlin	125 degrees F	Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor.

Shrimp	See below
Medium-size, boiling	3 to 4 minutes	Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor
Large-size, boiling	5 to 7 minues	Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor
Jumbo-size, boiling	7 to 8 minutes	Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor

Lobster	See below
Boiled, whole - 1 lb.	12 to 15 minutes	The meat will turn red and opaque in middle when cut
Broiled, whole - 1 1/2 lbs.	3 to 4 minutes	The meat will turn red and opaque in middle when cut
Steamed, whole - 1 1/2 lbs.	15 to 20 minutes	The meat will turn red and opaque in middle when cut
Baked, tails - each	15 minutes	The meat will turn red and opaque in middle when cut
Broiled, tails - each	9 to 10 minutes	The meat will turn red and opaque in middle when cut

Scallops	See below
Bake	12 to 15 minutes	The meat will have a milky white or opaque, and firm texture
Broil		The meat will have a milky white or opaque, and firm texture

Clams, Mussels & Oysters		Cook to the point at which the shells open - throw away any that do not open

Oriental Style stir-fried wild vegetables

Ingredients :

1 2 bunches purslane

½ - 1 bunch lambs quarters

¼ bunch pepper grass (to make ½ tsp ground pepper)

1 small onion ( or chopped wild onion )

½ tsp chopped garlic

1 tbl spoon soy sauce

½ tsp sugar

½ tsp sesame oil

2 tbl spoon vegetable oil

1.Wash wild edibles and shake dry.

2. peel off peppergrass seeds and dry in oven,

3.peel off lambs quarter leaves and chop fine.

4. break off hard lower stems on perslane and discard, chop perslane semi fine.

5. Chop onion.

6. After pepper grass is dried in the oven, grind into a fine powder.

7. Heat oil on med to low temp, add garlic, onion, pepper grass, cook until fragrant.

8. Toss in greens, stir fry 1 2 minutes.

9. Add sesame oil and soy sauce and mix quickly.

10. Add salt to taste.

Pepper Grass

Lepidium virginicum

A substitute for black pepper.

Plant has protein, vitamin A & C

Purslane

Portulaca oleracea

Contains essential fatty acids,

calcium, potassium, and vitamin A

Lambs Quarters

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