| 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
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”