Broiled Salmon Steak
From The paper-bag cookery manual, 1911
Serve hot.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
109Calories
12 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein12 g
Carbohydrates7.2 g
Fiber0.4 g
Sugars2.6 g
Total Fat4.1 g
Saturated Fat2.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol33 mg
Sodium30 mg
Potassium422 mg
Calcium19 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus131 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K73 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate42 mcg
Choline5.7 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Broiled Salmon Steak. Obtain two or three slices of salmon about half an inch thick, season with salt and pepper, and brush over with olive oil, then place them in a well oiled “Express” paper-bag. Fold over the end of the bag, fasten with clips, and place it on a grill over or in front of the fire, or in the oven on a grid shelf, and cook for about 10 minutes. When done slit open the bag and place the cooked fish neatly on a hot dish; garnish with parsley; squeeze over a few drops of lemon juice
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