| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Stern2 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Fresh spinach; trimmed and washed |
|
|
; 375 g |
| 1 |
tb |
Finely chopped fresh ginger root 15 mL |
| 3 |
|
Green onions; chopped 3 |
| 4 |
|
Salmon fillets; (about 4 oz/125 g |
|
|
; each) skin removed |
|
|
; 4 |
| 1 |
|
Lemon; cut in 8 slices 1 |
| 1/4 |
ts |
Pepper 1 mL |
| 1 1/2 |
tb |
Soy sauce 20 mL |
| 2 |
tb |
Water 25 mL |
| 2 |
ts |
Sesame oil 10 mL |
| 1 |
|
Clove garlic; minced 1 |
| 1 |
ts |
Minced fresh ginger root 5 mL |
| 2 |
ts |
Granulated sugar 10 mL |
| 1 |
|
Pinches hot red pepper flakes pinch |
| 1/4 |
c |
Chopped fresh chives 50 mL |
| 1/4 |
c |
Chopped fresh cilantro or parsley 50 mL |
| 1 |
tb |
Sesame seeds; toasted, optional |
|
|
; 15 mL |
INSTRUCTIONS
KOREAN DRESSING
To assemble steaming unit, fit rack in bottom of wok or large deep skillet
(rack should sit about 1 inch/2.5 cm from bottom). Find shallow glass or
ceramic ovenproof dish that sits on the rack. There should be a lid for the
wok or use foil.
Arrange spinach leaves over bottom of baking dish. Sprinkle with half the
chopped ginger and green onions. Arrange fish on top in single layer.
Sprinkle with remaining ginger and green onions.
Arrange two lemon slices on each fillet. Sprinkle with pepper. Add water to
wok or skillet, just to top of rack (water should not touch baking dish).
Bring water to boil.
Set baking dish with fish on rack and cover. Cook at medium high heat for 8
to 10 minutes if fish is about 1 inch/2.5 cm thick.
Meanwhile, prepare dressing by combining soy sauce, water, sesame oil,
garlic, minced ginger, sugar and hot pepper flakes.
When salmon is ready, pour dressing over and sprinkle with chives, cilantro
and sesame seeds.
Converted by MC_Buster.
NOTES : This dish, from "Simply HeartSmart Cooking", is delicious hot or
cold. Makes 4 servings
Converted by MM_Buster v2.0l.
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