STEAMED SALMON AND ROSEMARY IN MISO GARLIC SAUCE in Visual Studio .NET

Print QR-Code in Visual Studio .NET STEAMED SALMON AND ROSEMARY IN MISO GARLIC SAUCE

STEAMED SALMON AND ROSEMARY IN MISO GARLIC SAUCE
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6 cloves garlic, minced Juice of 1 lemon 2 teaspoons barley miso 2 salmon steaks (1 2 pound each), cleaned and dried Handful of rosemary leaves In a suribachi, grind and press the garlic into the lemon juice and miso until thoroughly combined. Place the salmon in a steamer basket, pour on sauce, and sprinkle with rosemary. Steam over medium heat for about seven to ten minutes or until done. Don t overcook. Garnish with fresh rosemary.
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2 serrano chilies 3 cloves garlic, minced 3 4 cup chopped tomatoes 3 tablespoons lemon juice 11 2 tablespoons light miso 3 4 pound Chilean sea bass 2 tablespoons chopped cilantro Preheat the oven to 425 F. Rinse and dry the chilies. Then mince them and put them into a suribachi. Wear rubber gloves to protect your hands from fiery serrano seeds. Add the minced garlic. Combine the tomatoes, lemon juice, and miso with the ingredients in the suribachi. You will have a chunky sauce of mayonnaise-like consistency. Rinse the fish and pat it dry. Put it into a Pyrex dish and top with the sauce. Cover tightly with foil. Roast in the oven for twenty minutes. Turn the fish out onto a large plate. Pour the remaining sauce over it. Garnish it with chopped cilantro. Serve with roasted sweet potatoes or over light udon noodles flecked with cilantro for an aromatic, richly flavorful meal.
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11 2 tablespoons canola or extra-virgin olive oil 11 2 pounds orange roughy, skin removed and cut into 11 2-inch pieces 1 clove garlic, minced 1 shallot, minced 1 cup chopped red pepper 1 cup sliced celery 1 cup fresh snow peas, trimmed 1 cup sliced water chestnuts 1 2 cup orange juice 2 teaspoons cornstarch 1 teaspoon sesame oil 1 teaspoon rice vinegar 1 teaspoon soy sauce Chopped scallions for garnish 2 cups hot cooked brown rice Heat one tablespoon of the oil in heavy skillet over medium-high heat. Add fish and stir-fry gently for two or three minutes until the fish is opaque. Remove the fish from skillet and set aside. Add the remaining oil to the skillet and stir-fry the garlic and shallot for one minute. Add the red pepper, celery, snow peas, and water chestnuts. Cover the pan and steam for two minutes. Meanwhile, in a measuring cup or small dish, combine the orange juice, cornstarch, sesame oil, rice vinegar, and soy sauce. Add this mixture to the skillet and cook until the sauce thickens, about one minute. Return the fish to pan and cook one minute. Garnish with chopped scallions. Serve with rice.
DETOX RECIPES
Pasta Dishes
PASTA WITH RAISINS, CAPERS, AND PINE NUTS
F O U R S E RV I N G S
2 cup raisins 1 pound ziti or other tubular pasta 1 2 cup extra-virgin olive oil 1 3 cup dry bread crumbs 2 tablespoons butter 3 tablespoons pine nuts 3 tablespoons drained capers 6 anchovy fillets, mashed 1 4 cup reserved pasta cooking water Salt to taste Freshly ground black pepper to taste
Place the raisins in a small bowl and cover them with water. Set aside. Cook the pasta in lightly salted water until it is al dente (firm to the bite). While the pasta is cooking, heat one tablespoon of the olive oil in a small pan. Add the bread crumbs and cook, stirring frequently, over moderate heat for four minutes or until the bread crumbs are browned. Set aside. Drain the pasta; reserve 1 4 cup of the cooking water. Drain the raisins; set aside. In a large saut pan, heat the butter plus one tablespoon of the olive oil. Add the pine nuts and cook for three to four minutes over moderate heat until lightly browned. Add the capers, raisins, and anchovy fillets. Cook, stirring frequently, for about two minutes. Add the drained pasta and the remaining olive oil and cook, stirring constantly to break up the pieces and coat the pasta with the sauce. Pour in the reserved cooking water and sprinkle with salt and pepper. Continue to cook for another minute or so, until the pasta is thoroughly glazed. Sprinkle the bread crumbs over the pasta and toss a few times to coat the pasta thoroughly. Serve immediately.
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