| Ingredients: |
- Salmon steak, fresh
- FILLING
- Mushrooms, Inoki, - julienne
- Carrot, julienne
- Mushroom, Shitake, - julienne
- Celery, julienned
- Salt (to taste)
- Pepper (to taste)
- Oil, for frying
- BRAISING SAUCE
- Lemon grass, white part - only, minced
- 2 Tbs Shallot, minced
- 2 Tbs Rice wine
- 2 Tbs Fish sauce
- 1 tsp Sesame oil
- 2 Tbs Broth, chicken
- 1 tsp Sugar
- Rice, cooked
- Cilantro (garnish)
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| Directions: |
- Preparation: ============
- First julienne the mushrooms and vegetables into thin, short strips. Set aside.
- Cut the salmon steak in half. Take each half and slice it most of the way through horizontally so the two pieces fold back on a hinge like a hamburger or hot dog roll.
- Prepare a braising glaze by mixing the "sauce" ingredients above in a small bowl and stir and set aside.
- Assembly: =========
- Into each of the two salmon "sandwich" pieces, add a touch of salt and pepper to taste and then add portions of Shitake, and Inoki mushroom, celery and carrot as filling for the "sandwiches."
- Close up the "sandwiches" and set aside.
- To Cook: ========
- In a small saute pan, heat a bit of peanut oil over high heat until it begins to smoke and then put the salmon sandwiches in to brown both sides (about 1 minute each side.)
- When both sides are browned, add the braising sauce to the salmon. Cover and braise over medium heat until the salmon is done ( 2 to 3 minutes).
- Transfer the cooked salmon sandwiches to a serving plate and serve with cakes of sticky rice and garnish with julienne fans of Szechuan pickle.
- Top with drippings from the saute pan, and pieces of Cilantro.
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