Tea Salmon In The Garden With Lemon
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Tea Salmon In The Garden With Lemon
  Tea    Salmon    Lemon  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21884. Report a problem with this recipe.
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      Title: Tea salmon in the garden with lemon
 Categories: 
      Yield: 4 Servings
 
MMMMM----------------CHEF DU JOUR NORMAN VAN AKEN---------------------
    1/3 c  Lapsang Souchong tea
    1/3 c  Balsamic vinegar
      3 tb Butter
     10    Shallots, peeled and thinly
           Sliced
      2 tb Sugar
      1 pn Salt
      1 pn Pepper
      8    Wooden skewers, presoaked in
           Warm water for at least 2
           Hours
     24 oz Skinless, boneless salmon,
           Cut into long ribbon shapes

MMMMM---------------------------LEMON--------------------------------
    1/2 c  Lemon juice
      3 tb Champagne vinegar
      2    Shallots, peeled and sliced
      1    Bay leaf, broken
      1 ts Cracked black pepper
      3 tb Heavy cream
    1/2 lb Butter; cut into small
           Pieces and kept very cold

MMMMM-----------------VINAIGRETTE FOR THE GARDEN----------------------
      1 c  Red wine vinegar
    1/2 c  Soy
    1/2 c  Dark roasted sesame oil
    1/2 c  Chopped cilantro leaves
    1/2 c  Hot chile oil
      3 tb Peeled, chopped ginger
      3    Tablespoons, minced garlic
  1 1/2 tb Sugar

MMMMM---------------------------GARDEN--------------------------------
      8 c  Mixed vegetables
           Peanut oil or canola oil for
           Sauteing the vegetables
 
  Soak the dried tea in the balsamic for a minimum of 30 minutes before
  proceeding with the next step.
  
  Heat a medium sized shallow saucepan. Add the butter and allow to foam
  briefly. Now scatter the shallots across the bottom of the pan and
  stir occasionally to coat them.
  
  When the shallots are caramelized, add the sugar and stir again. Now
  add the tea and balsamic and stir. Allow the vinegar to reduce almost
  completely. Season with salt and pepper. Remove to a bowl and allow to
  cool.
  
  Lay the ribbon cuts out on a cutting board. Take the prepared salmon
  and keep the best looking side down. Sprinkle or rub the tea mixture
  sparingly down the length of each ribbon.
  
  Roll the ribbons up into a tight circle and secure them with a skewer
  from the 12 o'clock to 6 o' clock position and the 3 to 9 o'clock
  position.
  
  Refrigerate until ready to grill them.
  
  Note: The tea mixture without the fish can be made up to a week in
  advance and stored in the refrigerator.
  
  For the lemon: Put the lemon juice, vinegar, shallots, bay leaf and
  cracked black pepper in a small, heavy, nonreactive saucepan and
  bring it to a simmer over a medium heat. Allow the liquid to reduce
  until only about 3 ounces remain. Now add the cream. Once it boils,
  whisk in the butter, a bit at a time until it is incorporated. Strain
  the sauce through a fine meshed strainer and keep in a warm place.
  
  Vinaigrette for the garden: Mix all ingredients together and set
  aside.
  
  For the garden: An assortment of 8 cup mixed vegetables with an Asian
  aesthetic. I like to use a mix of cucumbers, purple cabbage, red and
  yellow bell peppers, blanched snow peas, blanched asparagus spears,
  bean sprouts and shiitake mushrooms.
  
  When you are almost ready to eat, fire up a hot grill.
  
  Grill the spirals until just done, about 4 to 5 minutes. Meanwhile
  heat a large wok or skillet until very hot. Add the oil for stir
  frying the vegetables. Add the vegetables and cook briefly together.
  Add enough of the vinaigrette to lightly dress them. (Reserve any
  extra in the refrigerator for another time.) Season to taste.
  
  Place the cooked fish in the center of four plates. Remove the
  skewers. Spoon some of the prepared lemon butter around the fish.
  Mound the vegetables over the fish. Serve.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 21884 (Apr 03, 2005)

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