Name: Oil Poached Salmon with Sticky Rice And Dried Fruit Salad
Ingredients: 5 c Olive oil; 2 Heads ginger; smashed; 1 Head garlic; smashed; 1 bn Scallions; slivered; 4 Pieces salmon; (6-ounce); 2 c Japanese rice; steamed; 3/4 c Mirin; 2 Scallions; slivered; 1/2 c Dried cherries; 1/2 c Dried blueberries; 1 Sheet nori; crumbled; 1/2 c Lemon juice; 1/2 c Fish stock; 1/4 c Ice wine; (from British; ; Columbia); 3/4 c Grapeseed oil; 1/2 c Air-dried corn

As Christian hedonist preachers we know that every listener longs for happiness. And we will never tell them to deny or repress that desire. Their problem is not that they want to be satisfied but that they are far too easily satisfied. We will instruct them how to glut their soul-hunger on the grace of God. We will paint God’s glory in lavish reds and yellows and blues, and hell we will paint with smoky shadows of gray and charcoal. We will labor to wean them off the milk of the word onto the rich fare of God’s grace and glory. We will bend all our effort, by the Holy Spirit, to persuade our people: 1. That “the reproach of Christ greater wealth than the treasures of Egypt” (Heb. 11:26). 2. That they can be happier in giving than receiving (Acts 20:35). 3. That they should count everything as loss for the surpassing worth of knowing Christ Jesus their Lord (Phil. 3:8). 4. That the aim of all of Jesus’ commandments is that their joy might be full (John 15:11). 5. That if they delight themselves in the Lord He will give them the desires of their heart (Ps. 37:4). 6. That there is great gain in godliness with contentment (1 Tim. 6:6). 7. That the joy of the Lord is their strength (Neh. 8:11). We will not try to motivate their ministry by Kantian appeals to mere duty. We will tell them that delight in God is their highest duty. But we will remind them that Jesus endured the cross for the joy that was set before Him (Heb. 12:2), and that Hudson Taylor, at the end of a life full of suffering and trial, said, ‘I never made a sacrifice.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Japanese	Infood02	1	servings

INGREDIENTS

5	c	Olive oil
2		Heads ginger; smashed
1		Head garlic; smashed
1	bn	Scallions; slivered
4		Pieces salmon; (6-ounce)
2	c	Japanese rice; steamed
3/4	c	Mirin
2		Scallions; slivered
1/2	c	Dried cherries
1/2	c	Dried blueberries
1		Sheet nori; crumbled
1/2	c	Lemon juice
1/2	c	Fish stock
1/4	c	Ice wine; (from British
		; Columbia)
3/4	c	Grapeseed oil
1/2	c	Air-dried corn

INSTRUCTIONS

SAUCE
In a saucepan, bring the olive oil up to 160 degrees. Add the smashed
ginger, garlic and scallions. Take the mixture off the heat and allow it to
infuse for 2 hours. Strain.
Steam the rice and then season with the mirin. Once cooled, mix in the
slivered scallions, dried in a saucepan. Bring the olive oil up to 160
degrees. Add the smashed ginger, garlic and scallions. Take the berries and
seaweed.
To make the sauce, bring the lemon juice, fish stock and ice wine to a
boil. Remove from heat and blend in the grapeseed oil. Season with salt and
pepper.
To poach the fish, bring the poaching oil up to about 160 degrees in a deep
saucepan. Season the salmon with salt and pepper and gently immerse the
entire piece of fish in the oil. Allow to poach gently for about 5 minutes
or until rare-medium.
To Plate:
While the fish is cooking, place rice salad on plate and drizzle with lemon
sauce. Put poached fish on rice salad when it's done being poached.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 12084 Calories (kcal); 1260g Total Fat; (92% calories from
fat); 74g Protein; 160g Carbohydrate; 185mg Cholesterol; 369mg Sodium Food
Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 10 Fruit;
249    Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF309
Converted by MM_Buster v2.0n.

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