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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

SALMON WITH GINGERY VEGETABLES & TUMERIC Recipe

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This recipe for SALMON WITH GINGERY VEGETABLES & TUMERIC is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. broccoli/ cut into florets, stems peeled and sliced
½ lb. cauliflower, cut into florets
¾ cup water
3 tablespoons vegetable oil
1 medium onion, thinly sliced
1 ½ tablespoons minced fresh ginger
Salt and freshly ground pepper
¼ teaspoon tumeric
½ cup unsweetened coconut milk
1 tablespoon chopped Indian lime pickle
Directions:
Directions:
In deep skillet, simmer the broccoli and cauliflower, covered in ½ cup water for 3 minutes. Transfer to bowl.
In the skillet, heat 3 tablespoons oil, add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes. Add the tumeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from heat.
Cook salmon, oiled and with salt and pepper, in fry pan over moderately high heat until crisp, about 4 minutes. Turn and cook other side 2 minutes longer. Serve Salmon with vegetables and rice.

 

 

 

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