|
Salmon a delectible Morsel
Ginger Lemongrass-Scented Salmon En Papillote
4 six-ounce pieces of salmon fillet
1 Small Can water chestnuts
1 carrot -- finely julienned
1/2 red onion -- finely sliced
1 Tablespoon grated ginger
1 Piece chopped lemongrass
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons chopped cilantro
1 Tablespoon butter
Salt and pepper -- to taste
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately.
~
Salmon-Asparagus Manicotti
1 Pkg Manicotti -- (16 Oz.)
1 Lb Ricotta cheese
1 Salmon Steak -- about 1/2 lb.
1/2 Lb. Fresh Asparagus
1 Can Cream Of Asparagus Soup
1 Can Milk
Salt And Pepper to taste
Parmesan Cheese (topping)
Cook the manicotti according to package directions, drain and cool. Set aside.
Poach the salmon steam, let cool, remove skin and bones, and crumble the flesh into medium-small pieces. Trim the bottoms of the asparagus and chop the green parts into 1/2"-1″ pieces. You don't have to cook them beforehand.
Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl. Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture. The stuffing should be soft but not runny. Use this to stuff each
tube of manicotti. Place them side-by-side in a shallow baking dish. Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top. Bake at 350 for 25 minutes or so.
|
--- I love the 1st recipe - the water chestnuts and ginger possibly make the dish - sounds absolutely wonderful TOM - such a spicy dish too with the cilantro - have to try it sometime soon! Sounds like a mix of philipino and mexicano for some reason with the ginger and cilantro - sounds like a class of flavor that's magnifico!
