| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Salmon steaks |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Egg yolks |
| 1 |
tb |
Parsley flakes |
| 2/3 |
oz |
Cheese |
| 2 |
tb |
Corn oil |
|
|
Skewers |
| 2 |
|
Green peppers |
| 2 |
ts |
Sugar |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Salt |
| 1/2 |
|
Cucumber |
|
|
Radish |
INSTRUCTIONS
(1) Sprinkle salt and pepper on salmon steaks and set aside for 20
minutes. (2) Grate cheese, mix in egg yolks and parsley flakes, and stir
together slightly. (3) Dip salmon steaks into (2), put on skewers and broil
while basting with leftover sauce. (4) Broil green peppers, sprinkling with
salt. Make fine, thin scores on cucumber making sure not to cut through.
Mix sugar, vinegar and salt together to make sauce and place cucumber in
it. Set aside 10 minutes, then drain cucumber. (5) Place broiled salmon on
serving plate and garnish with cucumber, green peppers and radish.
by Sook Jouog Ha Note: *Salmon tastes best when it is broiled.
Salmon can be steamed and then broiled.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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