Snap Style

June 24th, 2010 admin Leave a comment Go to comments

Snap Style

I think I made the host of salmon in my house. Recently, Bennett's team has decided to hold a "meeting family "to discuss the continued emergence Bennett salmon dinner table. Not that the crew did not like salmon, however, may have exhausted all methods of preparing salmon in my cooking repertoire.

I must admit that I love salmon. I am completely in love with the fact it is so simple to prepare, if healthy, so absolutely delicious and is adorned with a multitude of ingredients or simply mixed with fresh lime grilled to perfection moisture.

Tired of grilled salmon, I decided to create a quick fried salmon with fresh vegetables and white rice. Marinated in a little Dijon mustard, and sauté © ed with Asian flavors of fish sauce and decadent sesame oil. This salmon dish is feeling a little more forgiving and a cure for the taste buds. Bennett's team has even given this dish High-five, who is fishing in the spirit of their intent to revolt if the salmon has not taken a backseat in the weekly menu.

It seems salmon have returned to my house. This dish tasty, could make a splash at your next dinner too! Keep dinner simple … Enjoy the flavors of life. Happy cooking!

Makes 4 servings

Ingredients

4 salmon fillets, skinless

¼ cup Dijon mustard

1 lemon, juice

Peanut oil or sunflower oil over high heat or safflower oil

¼ cup wine or water white

1 leek, white to light green part, reduced in half and sliced

2 cloves garlic, minced

2 tablespoons soy sauce, low sodium

2 tablespoons honey

Drizzle sesame oil

3 tablespoons tablespoons fish sauce

1 cup peas, fresh

sprouts ½ cup beans

¼ cup cilantro, chopped

Directions

Place salmon in glass dish. Combine Dijon mustard and a dash of lemon juice. Cover fillets with mustard and lime.

Turn heat to medium and add wine (or water) to skillet, sauté ©, then fry the leeks until slightly wilted, add oil if necessary. Stir in soy sauce, garlic, fish sauce, honey and sesame oil droplets.

Add snow peas, sugar and bean sprouts and cook until © tenderness. Add the salmon back in the pan, coating the salmon with salmon sauce and reheat.

Place each salmon fillet on a plate and cover to blow © ed vegetables. Garnish with chopped cilantro and a little lemon juice. Serve with white rice preferred.

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