| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tvfn |
1 |
Servings |
INGREDIENTS
| 4 |
|
Six-ounce pieces of salmon fillet |
| 1 |
cn |
(Small) water chestnuts |
| 1 |
|
Carrot, finely julienned |
| 1/2 |
|
Red onion, finely sliced |
| 1 |
tb |
Grated ginger |
| 1 |
|
Piece chopped lemongrass |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Chopped cilantro |
| 1 |
tb |
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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