| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Archived, China, Seafood, Vegetables |
2 |
Servings |
INGREDIENTS
|
|
Salmon steak, fresh |
|
|
Mushrooms, Inoki |
|
|
julienne |
|
|
Carrot, julienne |
|
|
Mushroom, Shitake |
|
|
Celery, julienned |
|
|
Salt, to taste |
|
|
Pepper, to taste |
|
|
Oil, for frying |
|
|
Lemon grass, white part |
|
|
only minced |
| 2 |
T |
Shallot, minced |
| 2 |
T |
Rice wine |
| 2 |
T |
Fish sauce |
| 1 |
t |
Sesame oil |
| 2 |
T |
Broth, chicken |
| 1 |
t |
Sugar |
|
|
Rice, cooked |
|
|
Cilantro, garnish |
INSTRUCTIONS
Preparation: ============ First julienne the mushrooms and vegetables
into thin, short strips. Set aside. Cut the salmon steak in half.
Take each half and slice it most of the way through horizontally so
the two pieces fold back on a hinge like a hamburger or hot dog roll.
Prepare a braising glaze by mixing the "sauce" ingredients above in a
small bowl and stir and set aside. Assembly: ========= Into each of
the two salmon "sandwich" pieces, add a touch of salt and pepper to
taste and then add portions of Shitake, and Inoki mushroom, celery and
carrot as filling for the "sandwiches." Close up the "sandwiches" and
set aside. To Cook: ======== In a small saute pan, heat a bit of
peanut oil over high heat until it begins to smoke and then put the
salmon sandwiches in to brown both sides (about 1 minute each side.)
When both sides are browned, add the braising sauce to the salmon.
Cover and braise over medium heat until the salmon is done ( 2 to 3
minutes). Transfer the cooked salmon sandwiches to a serving plate and
serve with cakes of sticky rice and garnish with julienne fans of
Szechuan pickle. Top with drippings from the saute pan, and pieces of
Cilantro. Source: Martin Yan's Cooking for Two Show - 1994 : KQED -
PBS Productions, San Francisco File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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