Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Salmon - Steamed Salmon With Pink Pickled Ginger, Red Onion And Lemon Grass
Famous Authors (View All Authors)
Fishandseafood - Salmon -  Steamed Salmon With Pink Pickled Ginger, Red Onion And Lemon Grass Post by :richard4231 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2281

Click below to download : Fishandseafood - Salmon - Steamed Salmon With Pink Pickled Ginger, Red Onion And Lemon Grass (Format : PDF)

Fishandseafood - Salmon - Steamed Salmon With Pink Pickled Ginger, Red Onion And Lemon Grass

1 1/2 pounds Salmon filets
12 cloves garlic
1/4 cup chopped red onion
3 medium serrano chiles
1/2 cup pink pickled ginger
2 stalks lemon grass, trimmed to 4 inches and sliced on a sharp diagonal, or strips of lemon peel from 1 small lemon
1/2 teaspoon salt
1 Tablespoon sugar
1 cup fresh lemon juice


Fill the base of a steamer about 1/3 full of water. Cover and bring the water to a boil over medium-high heat

Put the salmon into a heatproof bowl deep enough to hold it and the rest of the ingredients. The bowl should fit in a steamer rack with at leas 1 inch of clearance all around. Set the bowl with all the ingredients in the middle of the steaming rack.

When the water reaches a boil, set the rack over the pot. Cover and steam until the salmon is cooked through and the herbs have infused the broth, about 18-20 minutes.

Transfer the fish with all the aromatic broth to a deep serving platter or covered casserole. Serve with plenty of steamed jasmine rice.

True Thai by Victor Sodsook
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Salmon -  Stovetop Salmon Noodle Casserole Fishandseafood - Salmon - Stovetop Salmon Noodle Casserole

Fishandseafood - Salmon -  Stovetop Salmon Noodle Casserole
Preparation Time: 10 minutes Cooking Time: 15 minutes 1 can (7.5 oz/213 g) salmon 1/2 cup (125 mL) salmon broth plus milk 3 cups (750 mL) dry medium egg noodles 2 carrots, thinly sliced 1 cup (250 mL) frozen peas 1 can (10 oz/284 mL) Campbell's condensed Cream of Celery soup Pepper 1 cup (250 mL) shredded Cheddar cheese Drain salmon, reserving broth. To broth, add enough milk to make 1/2 cup (125 mL). Break salmon into chunks. Set aside. Cook noodles according to package directions. Add carrots and peas for last 5 minutes of cooking time.
PREVIOUS BOOKS

Fishandseafood - Salmon -  Spicy Herb-grilled Salmon Steaks Fishandseafood - Salmon - Spicy Herb-grilled Salmon Steaks

Fishandseafood - Salmon -  Spicy Herb-grilled Salmon Steaks
1/2 cup basil leaves 1/3 cup mint leaves 3 tablespoons minced seeded jalapeno 2 tablespoons white vinegar 2 1/2 teaspoons minced peeled fresh ginger 1 teaspoon sugar 2 teaspoons fish sauce 2 cloves garlic, chopped 4 (6-ounce) salmon steaks, about 1 inch thick 1/2 teaspoon salt 1/8 teaspoon black pepper cooking spray 1/4 cup finely chopped fresh basil 4 lime wedges Prepare grill. Combine the first 8 ingredients in a blender or food processor, and process until smooth. Set aside. Sprinkle salmon with salt and pepper. Place the fish on a grill coated with cooking spray, and grill for 5 minutes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT