Text 2511, 92 rader
Skriven 2010-10-06 12:14:00 av Dave Drum (1:124/311)
Ärende: SF Gate 679
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Salad W/Seared Salmon, Tomatoes & Corn
 Categories: Salads, Seafood, Vegetables, Rice
      Yield: 4 servings
 
      1 c  Rice; to make about 4 cups
           - cooked rice
           Kosher salt
      1    Ear yellow corn
    1/3    English cucumber; 1/4" dice
      1    Vine-ripe tomato; 1/4" dice
      2 tb Chives; in 1/2" lengths
           +=OR=+
      2 tb Thin sliced green onion
      2 c  Small lettuce leaves *
    1/2 lb Wild salmon filet; 2" thick,
           - pinbones removed
           Fresh ground black pepper
      1 tb Extra-virgin olive oil + 2
        tb For dressing
      1 tb Champagne or white wine
           - vinegar
        pn Sugar or honey
 
  The trick with rice salad is to cook the rice just right and
  choosing quality rice, preferably medium grain. Don't
  overcook it; let it rest, then cool it quickly by spreading
  it out on a pan, and chill it completely before dressing it.
  This is a light main course; to beef it up, serve over
  lightly dressed greens - just make extra dressing. You can
  also make it without the salmon as a side salad.
  
  Cook the rice according to package directions with a bit of
  salt; don't overcook. When done, remove from the heat, fluff
  with a fork, cover and let rest 5 minutes. Spread out on a
  baking sheet to cool for at least 15 minutes, then wrap or
  transfer to a container and chill overnight. (If you don't
  have time to chill overnight, place cooled rice in a metal
  bowl in the freezer and cool down, stirring occasionally,
  about 30 minutes.)
  
  Steam the corn until just cooked, 3-5 minutes. Remove the
  kernels with a large, sharp knife, and place in a large bowl
  with the cucumber, tomatoes, chives, greens and rice.
  
  Season the salmon well with salt and pepper. Heat the
  tablespoon of oil in a small nonstick pan over medium-high
  heat. When very hot but not smoking, add the salmon
  flesh-side down and sear for 3 minutes on one side, 2
  minutes on the other. (This will make the salmon slightly
  pink in the middle; thicker fillet pieces will require a
  minute or two more.) Let rest 5 minutes, tented with foil,
  while you make the dressing. Do not discard the oil.
  
  Place the champagne vinegar in a small bowl and whisk with
  salt, pepper and sugar or honey to taste. Scrape the
  remaining oil from the pan into a measuring cup, then add
  enough olive oil to make 3 tablespoons total. While
  whisking, add the oil to the dressing in a steady stream.
  The dressing should taste tart.
  
  Gently toss the rice and vegetables with the dressing and
  salt and pepper to taste. Cut the salmon into long strips
  then flake into small pieces, then gently toss into the
  salad. Adjust for salt and pepper and serve.
  
  * Tatsoi and mache both have rounded leaves and a nutty,
  mild flavor. You may need to separate the leaves. They're
  available at specialty grocers and farmers markets, but you
  can also substitute baby spinach or baby arugula.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
  
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... There is no expedient a man will not use to avoid the labour of thinking.
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)