"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Salmon-Ginger dish Recipe

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This recipe for Salmon-Ginger dish, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Jones
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. water
1 1/4 c. rice
10 small garlic cloves, 2 chopped
2 T. fresh lime juice
2 T. Asian fish sauce
2 cucumbers cut into thin strips
2 T. oil
4 6 oz. salmon fillets
Salt and pepper to taste

Directions:
Directions:
Bring 1 1/2 cups of water and the rice to a boil. Cover, reduce heat to low and cook the rice for 12 minutes. Remove the pan from heat and let stand for 5 min. Pound the ginger, sugar, and chopped garlic to a paste. Transfer paste to a bowl and stir in remaining 1/4 water, lime juice, and fish sauce. Add the cucumbers. Heat the oil in a nonstick skillet. Season the salmon with salt and pepper. Add salmon to skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes. Mound the rice and top with salmon, garlic cloves, and ginger-lime sauce with cucumber strips. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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