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Salmon and Herb Cream Cheese Salad with Lime

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Recipe Ingredients

2 tbsp oil
1/4 cup lime or lemon juice
1 tsp chili powder
2 lb salmon filets, cut into 8 pieces
1 lb cream cheese
4 tbsp chives, chopped
2 tbsp dill, chopped
2 tbsp parsley, chopped
Black pepper
Assorted lettuce
Wine vinegar

Cooking Procedures

Mix the oil, juice and chili powder and brush over the salmon. Preheat the broiler to high and cook the salmon about 2 minutes per side, or until fish flakes when tested with a fork.
Brush with the chili mixture during broiling. Mix the cream cheese, herbs and black pepper to taste. To serve, arrange lettuce on plates and sprinkle with a little vinegar.
Place the salmon on top with a scoop of the herbed cheese. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ss. 9. Home-made Vinegar, by Frederic T. Bioletti and W. V. Cruess. 10. The Drying of Figs, by I. J. Condit. 11. Home Pickling of Ripe Olives, by Frederic T. Bioletti. 12. Vinegar From Waste Fruit, by W. V. Cruess. 13. Canning Fruits Without Sugar, by W. V. Cruess. 14. Tomato Paste, by W. V. Cruess. 15. Drying Muscat Raisins, by Frederic T. Bioletti. 16. Sterilization of Meats in Jars, by W. V. Cruess. The following methods for preserving fruits and fruit juices have been given by Mr.

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