 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
salmon is brain food - and kids like this recipe! The vinegar and lemon give the fish a very nice, slight flavor Ingredients:
4 salmon steaks, about 1-1/2 inches thick |
2 cups water, approximately |
2 teaspoons salt |
1/4 cup apple cider vinegar |
1 tablespoon chopped fresh dill (or dried) |
3 scallions, chopped |
1 lemon, juice of |
1/3 cup peanut oil |
1 teaspoon sugar |
10 ounces frozen spinach, cooked and drained |
3 cups cooked asian sticky rice |
Directions:
1. Place salmon steaks in a large skillet with water, salt and vinegar [the water should come 1/2 up the side of the salmon].
2. Turn on heat and keep just under a boil for 10 minutes.
3. Turn steaks and cook, simmering, for another 10 minutes.
4. Remove steaks and take off skin and remove bones on the inside.
5. Add dill, chopped scallions, lemon juice and peanut oil to water.
6. Cook on medium heat until reduced to a sauce - 5-10 minutes.
7. Place salmon steak on plate.
8. Mold cooked rice in a 1/2 cup measuring cup and unmold on plate.
9. Top rice with spinach.
10. Pour sauce over spinach.
11. And serve.
|
|