Teno Salmon

3/4 lb salmon, per person
1 water, butter, salt
Cross cut 1-inch slices from the salmon. I prefer slices about the size
ofmy palm but also smaller ones will do. Use toothpicks to bind them into
round cutlets.
Pour about 1/4 inch water into a frying pan and bring it to a boil. Add
cutlets and simmer until the water has evaporated. Turn cutlets once
during cooking.
Add butter, fry lightly on both sides. Add salt to taste and remove
toothpicks.
Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not
traditional, but...)
NOTES:
* Traditional salmon dish from Lappland -- This is the traditional way
to prepare salmon on the river Teno (the northern border river between
Norway and Finland).
: Difficulty: very easy.
: Time: 5 minutes to prepare, 20 minutes to cook.
: Precision: don't let wa ter cover the cutlets.
: Simo Salanne
: Dava Information Systems, Helsinki, Finland
: seismo!mcvax!penet!davasun!sos