1 Tbl fresh ginger (if sliced fresh or 1 tsp if mashed from jar)
pinch each of sugar and black pepper
rice
Instructions
Whisk together all ingredients of the rice vinaigrette and set aside. Steam rice.
Lightly dredge salmon in flour. Saute fillets in 2 tbl butter, about 3 minutes each
side. (this is the original instruction. I find it is just as good to put a little oil on the
salmon and bake it - probably healthier). Transfer to a plate and keep warm.
Saute vegetables in remaining butter.
Assemble dish- Put salmon resting on the rice, vegetables on top of the salmon,
top it all with the vinaigrette.
Originally Submitted
6/7/2008
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