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Friday, March 2, 2012

Recipe of the Day


Prep and Cook Time: 30 minutes 

  • 1 lb salmon filet cut into 4 pieces
  • 6 dried medium shiitake mushrooms soaked in 3/4 cup hot water for about 15 minutes (save water)
  • 1 medium sized onion, chopped
  • 2 cloves garlic, chopped
  • 1 TBS fresh ginger, chopped, or 1/3 tsp dried
  • 1 cup vegetable stock
  • 1 tsp 5 spice powder (can be found in Asian section in supermarket)
  • 3/4 cup fresh orange juice
  • 2 TBS molasses
  • 2 tsp arrowroot
  • 4 cups shredded Chinese, or Napa cabbage
  • scallion, chopped
  • salt and white pepper to taste

  1. Soak shiitake mushrooms in 3/4 cup hot water. Slice when soft cutting out stem. Preheat broiler on high.
  2. Healthy Sauté onion in medium saucepan over medium low heat for about 5 minutes stirring frequently. Add ginger and garlic and continue to sauté for another minute. Add vegetable stock, 5 spice powder, orange juice, and molasses. Simmer for 15 minutes. Strain and discard all but liquid. Place liquid back into pan, and thicken with arrowroot dissolved in a little water while simmering.
  3. While sauce is cooking, simmer in another medium sized sauté pan cabbage, mushrooms, scallion, salt and pepper in mushroom water for 5 minutes.
  4. Season salmon with a little salt and pepper and broil in a baking pan for about 4 minutes. Do not use glass or pyrex for this. Place on bed of sautéed cabbage and drizzle with generous amount of sauce.Serves 4

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