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Title: Salmon Chinois
Categories: Fish Entree Chili Salmon
Yield: 4 Servings
| 1/2 | c | Cornstarch |
| 1 1/4 | lb | Salmon fillets |
| 2 | Strips orange peel | |
| 2 | Cloves garlic; minced | |
| 1 | tb | Freshly grated ginger |
| 1/2 | ts | Hot red pepper flakes |
| 4 | tb | Vegetable oil |
| Soy sauce | ||
| Salt and pepper |
Spead cornstarch, salt and pepper on a plate or pie plate. Dip salmon fillets in the cornstarch to coat both sides. Chill. Use a conventional potato peeler and peel 2 strips from an orange. Cut the orange peel into very thin strips. Mince garlic, grate ginger and combine in a small bowl with red pepper. Heat 3 tablespoons of the vegetable oil in a wide skillet or other heavy wide pan. Add fish (do not crowd) and cook over Medium-High heat about 4 minutes, or until each side is browned and fish is cooked through. Cook the fish in batchs, or in 2 skillets, but give the fish plenty of room to cook. When it's cooked, put it on a dinner plate and put the plates in a warm ovn. Add 2 more Tbsps. of oil to the pan. heat over High heat and add orange peel and other favoring to pan. Cook 1 minute, stirring. Add 2 Tbsp. of water and 2 Tbsp. soy sauce to the pan. Drizzle a little of the sauce over each fish. Serves 4. MC formatting by bobbi744@acd.net ICQ#2099532
Recipe by: Sarah Fritschner, Gannett New Service