Text 17683, 74 rader
Skriven 2011-11-12 06:43:24 av Dave Drum (1:261/38)
Ärende: SFGate 1026
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poached Salmon w/Asparagus Rice Pilaf
 Categories: Seafood, Citrus, Rice, Vegetables, Poultry
      Yield: 4 servings

      1 qt Chicken stock
      2 lg Shallots
      2 tb Olive oil
  1 1/2 c  Basmati rice
    1/4 c  Fresh lemon juice
  1 1/2 ts Salt + salt to taste
           Freshly ground pepper
      1 lb Thin asparagus
      1    Lemon
      2 tb White wine vinegar
      1    Bay leaf
      4    Salmon filets; skin on, 8 oz
           - each
      5    To 10 parsley sprigs or a
           - few green onions

  By Tara Duggan, Chronicle contributor

  Heat the stock in a large, wide pot. Mince the shallots.

  Heat the olive oil in a Dutch oven. Add the shallots and
  saute until tender, about 2 minutes. Add the rice and stir
  until all the grains are coated with oil. Add 2 1/2 cups of
  the heated stock, the lemon juice, 1/2 teaspoon salt and a
  few grindings of black pepper. Stir and bring to a boil.
  Reduce to a simmer, cover, and cook 10 minutes.

  Add 4 cups of water to the remaining stock and bring to a
  boil. Keep at a low simmer.

  Snap the tough ends off the asparagus and discard. Cut the
  asparagus spears into 1-inch lengths, but leave the tips
  whole. Zest the lemon and mince the zest (you should have 2
  to 3 teaspoons). Reserve the rest of this lemon.

  After the rice has cooked 10 minutes, stir in the lemon zest
  and asparagus. Return to a simmer, cover and cook until the
  rice is tender, about 10 minutes longer. (Let stand,
  covered, for a few minutes before serving.)

  Squeeze the juice from the reserved lemon into the heated
  stock and add the vinegar, bay leaf and 1 teaspoon salt.
  Bring to a boil. Submerge the salmon filets in the liquid
  and poach until flaky but still pink in the center of the
  thickest part, about 5 to 6 minutes. (If the filets are not
  completely covered in liquid, cover the pan.)

  Finely chop the parsley or thinly slice the green part of
  the onions as garnish.

  When done, carefully lift the filets from the broth. Place
  the filets over a bed of rice pilaf. Sprinkle with the
  parsley or green onions.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... I dote on his very absence -- William Shakespeare

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