 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
A recipe from an Idaho cooking magazine. Ingredients:
6 ounces fresh wild caught salmon |
1 teaspoon tamarind paste |
1 clove chopped garlic |
1 teaspoon chopped fresh ginger |
1 teaspoon brown sugar |
1 teaspoon soy sauce |
1 teaspoon rice vinegar |
1 teaspoon cooking wine |
1 teaspoon sesame seeds |
1 cup mixed vegetables |
1 cup rice |
1 teaspoon coconut milk |
Directions:
1. Begin by making rice in a rice cooker.
2. When done, take out of the rice cooker and add the coconut milk into the rice.
3. Grill the salmon over a char grill.
4. Mix the tamarind garlic sugar, soy sauce vinegar, wine and 1/2 the ginger together in a sauce pan and heat until boiling. Remove from the heat.
5. Stir fry the veggies with a bit of canola oil.
6. Place the fish, rice and vegetables on a serving plate and pour the sauce over the salmon.
7. Lastly, top the salmon with the rest of the ginger and sesame seeds and serve.
|
|