read, butter, parsley, lemon zest and garlic in a food processor
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
b>and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and
cup lemongrass and ginger tea (2 tea bags). And pour into a
Make the chilli and ginger paste by placing all ingredients
th parchment paper. For the ginger salad, mix 1/3 of
Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.
Boil 1 inch of water in a large skillet.
Place salmon in the pan; cover and poach gently until just cooked through.
Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
Pour sauce over the salmon and serve.
Preheat the oven to 400\u00b0F.
Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.
Heat the oil in a wok over a medium-high heat. Add the leek and pepper then stir in the garlic and ginger. Saute for 2-3 mins. Season.
Add the salmon, cream and coconut milk to the wok and simmer for 4-5 mins, until the fish is cooked through. Garnish with parley before serving.
Steam eggplant for 15 mins, or until tender. Transfer to a medium bowl, add oil and toss to coat. Let cool.
Once eggplant is cool, add salmon, avocado, ginger and soy sauce and toss to combine. Season. Spoon onto cucumber slices then sprinkle with shallots.
1 clove garlic, and 1/2 teaspoon ginger in a small bowl
ime rind, lime juice, oil, ginger and jalapeno.
Set aside a
br>Stir together ginger and curry and season with salt and pepper.
Pat
Cut the salmon into 1\" squares.
Heat the olive oil in a 12\" nonstick pan over medium-high heat and add the salmon cubes and ginger.
Sear together for about 1 minute, then pour the mirin, soy sauce, and vodka over the salmon.
Turn the heat to medium and cook for about 3 minutes, until the fish turns pale.
Add the butter and turn off the heat.
Spoon the salmon onto a serving plate and top with the scallion and cilantro.
* Mirin is a Japanese condiment that's available in the ethnic-food sections of most supermarkets.
ade well in advance.
Salmon Marinade -- I like this
br>To prepare salmon, combine 1 cup water, sake, and ginger in a
remove any bones from the salmon and chop into 5mm (1/4
reen tops from green oinions and reserve for garnish; cut remaining