Salmon China Moon

posted by RisaG 01-28-100 6:48 PM

* Exported from MasterCook *
Salmon China Moon (adapted for GF Grill)
Recipe By : Graham Kerr's Best by Graham Kerr, p. 141
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (5 oz) steaks salmon -- (up to 6)
toasted sesame oil -- for brushing
1 cup long-grain white rice
1/4 red bell pepper -- thinly sliced
4 green onions (green part only) -- finely sliced
1 tsp. light olive oil w/dash toasted sesame oil
2 cloves garlic -- bashed/peeled/minced
2 tbsp. fresh ginger -- finely sliced
1 tbsp. fermented black beans -- soaked for 5 min
1 tsp. dried red pepper flakes
1 tbsp. rice vinegar
1/2 cup de-alcoholized white wine -- or dry white wine

Remove the salmon's free bones.

Put the water in a medium saucepan and bring to a boil. Add the rice and simmer 15 minutes. The rice should have a firm texture, without sticking together. Add the peppers and half of the sliced green onions, stir well, and set aside.

In a large saute pan, heat the olive oil over medium-high heat and saute the minced garlic, half the ginger, the black beans and the red pepper flakes, stirring to blend, for 5 minutes. Add the rice vinegar and half of the white wine and set aside.

Preheat GF Grill. When hot, place salmon on grill, cover and cook for 4 minutes. Open and cover fish with black bean mixture, remaining ginger and green onions. Cover and cook for 1 more minute. Unplug and open.

To serve: Place rice in small, individual mold and flip onto each serving plate. Place salmon on plate next to the rice. Coat with black bean mixture.

Before plating fish, remove all bones from the center and around the inside edges. Also remove the skin from around the outside of the salmon. Discard.

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