Oil Poached Salmon With Sticky Rice And Dried Fruit Salad

God’s delegated authority, the necessity of submission, the role of government in acting to protect and preserve the health of the people, the call for respect and honor—I find myself joyful, grateful. I am joyful to obey the mandates of my government as it tries to lead through a grueling, opaque situation. I’m grateful for God’s good gift of government, and grateful even for my government. Behind it, I see Him. In its authority, I see His. Of course, this government will lead imperfectly. They will make poor decisions. They will make mistakes. They will even act sinfully at times. They are, after all, human beings and subject to every kind of frailty, sin, and limitation. But God was not unaware of what was in the heart of men when he commanded through Peter “be subject for the Lord’s sake to every human institution, whether it be to the emperor as supreme or to governors as sent by him” (1 Peter 2:13-14).

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Japanese	Infood02	1	Servings

INGREDIENTS

5	c	Olive oil
2		Heads ginger, smashed
1		Head garlic, smashed
1		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

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.

A Message from our Provider:

“A Man’s Man is a Godly Man!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 11346 Calories From Fat: 11016 Total Fat: 1246.2g Cholesterol: 1.2mg Sodium: 220.6mg Potassium: 459.5mg Carbohydrates: 84.3g Fiber: 7.5g Sugar: 11.1g Protein: 6.7g

Wrong ways to deal with guilt: 1. Deny that you are really guilty – “To stop feeling guilty, I need to throw off those antiquated standards [found in the Bible] and live by my own.” [Yet] what happens when you try to live by your own standards and you fail to keep even them? You are right back where you started. 2. Try to be a better person – Stop doing the behavior that is bothering your guilty conscience. [Yet] Most of us are not able to keep our [our resolutions] and our guilty feelings return. 3. Compare yourself to others – We…decide we don’t need to feel guilty as long as we can find someone who is acting worse than we are. [Yet] putting someone else down might give us momentary pleasure, but it doesn’t get rid of the nagging feeling that we haven’t measured up. [And when we realize our sin in doing this, it] just adds to our burden of guilt.

Timothy Lane