| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | 1-inch piece peeled fresh gingerroot; sliced thinly | |
| 1 | lg | Garlic clove; mashed with flat side of a knife |
| 2 | Lemon slices | |
| 2 | tb | Soy sauce |
| 1 | c | Water |
| 2 | 1/2-inch thick salmon steaks; (about 6 ounces each) |
INSTRUCTIONS
In a straight sided saute pan, combine the ginger, garlic, lemon slices, soy sauce, and water. Bring to a boil, add the salmon and poach until done, about 5 minutes. Transfer the salmon to a serving plate and serve with the ginger beurre blanc. Yield: 2 servings Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9086 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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