Cooking in the Lite

Salmon, 6-7 oz cut 4 each
Season with salt and ground pepper fresh herbs (parsley,thyme,chives)

• Steamer:
• 2 cup sake
• 2 cups water
• 2 inches ginger,rough chop
• 2 each lemongrass,brused and chopped
• 1 sheet Banana leaf
• Quinoa:
• 1 part quinoa
• 4 parts water, salt, white pepper
• Tomato-makrut nage:
• 1 large can tomato juice
• 2 stalks lemongrass, washed, crushed, and chopped
• 4 inches ginger, washed and sliced
• 8 each makrut lime leaves,torn
• 0.5 cup sake
• to taste lime monin (type of lime syrup)

Combine all ingredients except quinoa and banana leaf in pot below steamer tray. Line steamer tray with banana leaf. Place salmon on leaf to steam till done. About 6 minutes for medium rare.

Wash quinoa well. Lightly toast quinoa in pan. Cover with ample water. Season with S&WP. Cook till tender but al dente. Strain and hold warm.

Tomato-Makrut Nage:
Combine ingredients in large sauce pot. Infuse over low heat for 40 minutes. Set-up half moon strainer with coffee filter. Strain. Adjust seasoning with salt and lime syrup.


5 each makrut lime leaves, minced
Add to tomato water.

Garnish:
Banana leaves folded into Japanese fan
Sugar snap peas, tomatoes and baby carrots

To assemble, in a large entree style bowl, pour makrut lime-tomato water. In the center, place the quinoa, place salmon on top and garnish with vegetables and banana fan.

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