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Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper. Broil the salmon fillets 6 inches from the heat for 2 minutes, until the ...
Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1] Wine sauce is used in various beef dishes. Swiss steak is sometimes prepared with wine sauce. [10] Pork dishes may also be prepared with it, such as those prepared from boneless pork loin or pork tenderloin. [11] It may be used with ...
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Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Recipes for Gai Yang-inspired Thai-style grilled chicken with spicy sweet-and-sour dipping sauce, and grilled salmon with maple-soy glaze. Featuring an Equipment Corner covering portable gas grills and a Science Desk segment exploring the truth about cutting boards and bacteria.
HEAT grill to medium heat. BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.