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Ingredients:
4-8 oz. salmon filets
1 bag spinach, stemmed
Directions:
Blanch spinach for 1 minute, then wrap around salmon. Poach salmon in fish bouillon with spinach for 7-8 minutes.
Glaze ingredients:
1/2 cup honey
1/2 cup balsamic vinegar
1 tbsp ginger
1 tsp garlic
1 tbsp brown sugar
Directions:
In a sauce pan, combine all ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Adjust taste with either more honey or balsamic vinegar.
Potato Cake ingredients:
8 oz red potatoes
1/2 red onion, minced
1/4 cup melted butter
1/4 cup flour
salt and pepper to taste
Directions:
Grate potatoes and put into mixing bowl with remaining ingredients. Mix well. In a pan, heat oil until hot, add half of the 1/4 potato mixture. Cook until browned on one side, then flip over and cook other side.
Presentation:
Place potato cake in the middle of a plate. Place salmon on top and baby corn around the rim of the plate. Top with glaze.
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