Thursday 7 November
We defrosted a couple of salmon fillets,
painted them with ponzu, and fried them up; then set them aside, fried some
chopped scallion whites, greens, and matchstick garlic, and deglazed with a
little more ponzu for a sauce.
Served them with the tenderer of
the surviving pole beans, just steamed.
We were originally going to do this with ginger, but we were out. We'll try that next time.
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