| 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.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”