Monday, May 01, 2006
Braided Salmon
Ooooh, braided meat! Like the grown-up version of meat-on-a-stick! I couldn't resist posting this because it looks so easy and turns out so fancy. And you COOK THE SALMON IN THE MICROWAVE. Is that even legal? Another one from Cooking Light -- they had an "Everyday Chinese" article that is full of gems.
2 tsp finely chopped fresh ginger
1/2 tsp salt
1/2 tsp peanut oil
1 1/2 lb skinless salmon fillet
1/2 c chopped green onions
2 tsp soy sauce
1 tsp dark sesame oil
1. Combine ginger, salt, and peanut oil in a small bowl. Brush over filet; set aside.
2. Combine onions, soy sauce, and sesame oil in a small bowl.
3. Cut salmon vertically into 3 ~15" x 1" ropes, reserving leftover salmon for another use. Braid ropes and secure with wooden picks. Place braid in an 11 x 7 baking dish. Cover dish with plastic wrap. Microwave on HIGH for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Microwave at HIGH 2 minutes.
4. Remove the dish from the microwave. Drizzle the onion mixture over fish.
Makes 4 servings (serving size: 4 oz fish and 1 T sauce).
Categories: asian, salmon
2 tsp finely chopped fresh ginger
1/2 tsp salt
1/2 tsp peanut oil
1 1/2 lb skinless salmon fillet
1/2 c chopped green onions
2 tsp soy sauce
1 tsp dark sesame oil
1. Combine ginger, salt, and peanut oil in a small bowl. Brush over filet; set aside.
2. Combine onions, soy sauce, and sesame oil in a small bowl.
3. Cut salmon vertically into 3 ~15" x 1" ropes, reserving leftover salmon for another use. Braid ropes and secure with wooden picks. Place braid in an 11 x 7 baking dish. Cover dish with plastic wrap. Microwave on HIGH for 2 minutes or until desired degree of doneness. Let stand 2 minutes. Microwave at HIGH 2 minutes.
4. Remove the dish from the microwave. Drizzle the onion mixture over fish.
Makes 4 servings (serving size: 4 oz fish and 1 T sauce).
Categories: asian, salmon
