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Рецепт Salmon Sealed In Silver
by Global Cookbook

Salmon Sealed In Silver
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Ингредиенты

  • 1 1/2 lb salmon fillet skin and bones
  •     removed
  • 4 tsp butter melted
  • 1/2 c. mango chutney pureed
  •     (or possibly use apricot preserves)
  • 1 Tbsp. chopped fresh ginger or possibly pickled ginger
  • 2 tsp chopped or possibly pressed garlic
  • 1 Tbsp. cider vinegar
  • 1/4 tsp crushed red pepper flakes - (to 1/2 tspn)
  • 2 c. thinly sliced leeks, green onions
  •     or possibly white onions
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x red bell pepper cored, seeded,
  •     and cut into 1/8" by 2" matchsticks
  • 1 sm zucchini sliced 3/4" thick
  • 4 ounce snow peas trimmed

Инструкции

  1. Seafood Alternatives: mahi-mahi, swordfish, catfish, mackerel Preheat the oven to 500 degrees. Cut the salmon into 4 portions and set aside. For the sauce, stir together the melted butter, chutney, ginger, garlic, vinegar and red pepper flakes.
  2. Cut 4 sheets of foil, each 12 inches square. Place 1/2 c. of the leeks in the center of each piece of foil. Season both sides of salmon with salt and pepper. Place the salmon on the leeks and spoon 3 Tbsp. of the sauce over each portion. Top each with the bell pepper, zicchini, and snow peas. Season with salt and pepper.
  3. For each serving, lift two corners of the foil above the salmon to create a triangular packet. Double-fold the two edges tightly so no steam escapes, leaving as much air space around the salmon as possible. Preheat a baking sheet in the oven for 2 min, or possibly till very warm. Set the foil packets on the baking sheet and bake for 12 min.
  4. Remove the sheet from oven and let the packets stand on it without opening for 5 min. Place each packet on a dinner plate and let everyone carefully open their own.
  5. This recipe yields 4 servings.
  6. Comments: Foil-packet baking means no cleanup and succulent flavor. The spicy-sweet sauce, piquant with fresh ginger and chutney, pairs well with salmon, snow peas, zucchini and red bell peppers. Serve this pretty medley with small boiled potatoes and a spinach salad tossed with a sesame-orange dressing.