| Recipes:
Poached Salmon with Spicy Ginger Sauce and Vegetables
Fish:
2 lbs Salmon Fillet
2 tsp Salt
Sliced almonds ( about ten)
Fresh ginger root cut into small strips (about ten strips)
1 branch fresh dill
1 fresh thyme leaf.
1 branch fresh rosemary
2 branches of fresh oregano
4 slices of lemon
Place fish on large piece of aluminum foil.
Salt fish as desired
Place almond slices every inch on fish
Place thin ginger strips on fish every inch
Place dill weed, thyme leaf, rosemary, oregano, and lemon slices on
fillet
Close aluminum foil over fish. Fold the seams several times to get a
good seal.
Vegetables:
1 sliced zucchini,
½ sliced red onion,
1 red bell pepper cut into squ inch pieces,
1 green bell pepper cut into squ inch pieces,
1 sweet onion cut in eight pieces.
Seasoning salt, to taste
1 tsp of butter
Place all ingredients on a large piece of aluminum foil and seal the
aluminum foil
Cooking:
Place fish and vegetables on top of grill. Cover grill. Ready in 25 minutes.
Sauce:
One habanero pepper, diced (use less for less fire)
Fresh ginger root, diced, (about ¼ cup)
4 Tblsp Sugar (may substitute Splenda)
4 Tblsp Vinegar
1 Tblsp Worcestershire Sauce
1 cup of water
1 slice of lemon rind, finely diced
* If Splenda is substituted, one pack of unflavored gelatin will aid
in thickening.
Combine ingredients in saucepan; simmer for 10 minutes and then boil down
to ½ volume.
Serve:
Remove fish from foil, pour sauce over fish.
Remove vegetables from foil.
Serves three to four.
|
