I have wanted to try Ina Garten's salmon recipe for some time now. I tried it last night with a little asian pilaf and baby bok choy. Overall, it was a bit disappointing. There was just too much topping, and it was way too salty (excess soy sauce) and too sour (too much lemon juice). However, the pilaf and baby bok choy (which I oven braised in the sauce with the fish) were delicious.
Asian Brown Rice Pilaf
2 cups chicken stock
1/2 cup water
1 porcini mushroom bouillon (imported from italy)
1 Tbsp. teriyaki sauce
1 cup brown rice medley (a Trader Joe's mixture of brown, black and red medium grain rice)
1 Tbsp. ground ginger
2 scallions, sliced thin on an angle
1/2 cup toasted almonds
Bring chicken stock, water and teriyaki to a boil with mushroom bouillon. Stir in rice and ginger and return to a boil. Reduce heat to low and cook, covered, until rice is tender, about 35 minutes. Stir in scallions and almonds.
1 comment:
My husband and I tried the recipe and agree that it was so salty that we could not eat it. However, when we scooped all the marinade and crumbs off the salmon alone was delicious. Our plan for next time is to just marinade it in all that stuff, take it out, sprinkle with some panko tossed in oil or butter and then bake it that way. Great idea on the bok choy- I will have to try that!
Post a Comment