Baked Salmon with Cream
a la tetrameter
Shove some parsley down its throat
and with the butter rub a coat
around a five pound fish.
Next, put it in a baking dish
and pour a cup of cream around
then bake ten minutes for each pound
about 350 Fahrenheit.
Peel and cube a cuke to bite
sized chunks, then go and juice a lime
and when the oven’s timer chimes
remove the salmon from the heat.
The juice and cukes you add toot suite,
baste well, remove the foil – STOP!
Reverse that or you’ll need a mop
- return it to the rack to bake
for 15 minutes, give or take
a minute. Skin the fish before
you serve it, take the sauce and pour
some over everybody’s serving.
Hot or cold this meal’s deserving
admiration for a spell.
Smaller cuts work just as well.
I forgot to add these little tricks
early on – around line six:
cover well with Reynold’s foil
then slide beneath the heating coil.
[This message has been edited by Jerry Glenn Hartwig (edited September 07, 2008).]
|