| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Essnce11 | 4 | servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Salmon fillet -; (8 oz) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Sugar; as needed | ||
| 2 | tb | Peanut oil |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 4 | oz | Bamboo shoots; julienned |
| 1/4 | lb | Chinese broccoli; julienned |
| 1/4 | lb | Napa cabbage; julienned |
| 1/4 | lb | White cabbage; julienned |
| 4 | oz | Leeks; julienned |
| 1/4 | lb | Silk squash; julienned |
| 1/4 | lb | Spinach; julienned |
| 4 | oz | Snow peas; julienned |
| 1 | tb | Minced fresh ginger |
| 2 | ts | Rice wine vinegar |
| 1 | tb | Soy sauce |
| Water; to moisten | ||
| Sesame oil; to taste | ||
| Sesame oil; to drizzle | ||
| Chopped chives | ||
| Chives; long |
INSTRUCTIONS
In a saute pan, heat the vegetable oil. Season the salmon with salt and pepper. Dredge the salmon in the sugar. Caramelize the salmon for 3 to 4 minutes for medium-rare. In a wok, heat the peanut oil. When the oil is hot, saute the shallots and garlic for 5 seconds. Add all the vegetables and stir-fry for 1 to 2 minutes. Add the ginger, vinegar, and soy sauce. Add 1 tablespoon of water to moisten. Season with sesame oil, salt and pepper. Mound the vegetables in the center of the platter. Lay the caramelized salmon directly on top of the vegetables. Garnish with a drizzle of sesame oil, chopped chives and long chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2340 broadcast 07-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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