| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tvfn |
1 |
Servings |
INGREDIENTS
| 4 |
|
Six-ounce pieces of salmon |
|
|
fillet |
| 1 |
|
Small water chestnuts |
| 1 |
|
Carrot, finely julienned |
| 1/2 |
|
Red onion, finely sliced |
| 1 |
T |
Grated ginger |
| 1 |
|
Piece chopped lemongrass |
| 2 |
T |
Soy sauce |
| 1 |
T |
Sesame oil |
| 2 |
T |
Chopped cilantro |
| 1 |
T |
Butter |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one
salmon fillet in the middle of each sheet of foil. Top each salmon
with a mixture of chestnuts, carrots, onions, ginger, and lemongrass.
Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter,
fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the
pockets open and serve immediately. Yield: 4 servings Recipe by: CHEF
DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632
by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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