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Gertrude's Restaurant's Salmon
1 medium red onion, finely chopped
1 T. fresh minced garlic
4 C. water
1 C. red wine
1/2 C. soy sauce, divided
2 t. salt
1 t. black pepper
1 can straw mushrooms
1 package fresh angel hair pasta
1 bag fresh spinach
1/4 C. lemon juice
1 C. olive oil
4 salmon fillets
2 C. bread crumbs
2 C. panko (Japanese bread crumbs, made from rice crackers)
1 t. each onion powder, garlic powder, salt and pepper
Sauté onion with garlic until garlic is brown and onion is almost translucent. Add 4 cups water, the red wine, 1/4 cup soy sauce, 2 teaspoons salt and 1 teaspoon pepper.
Bring to boil and add straw mushrooms. This is the broth and sauce into which you will place the cooked pasta. Do not use to cook pasta, or the broth will become starchy.
Mix the remaining 1/4 cup soy sauce, 1/4 cup lemon juice and 1 cup olive oil. Add salmon fillets and marinate at least four hours.
Preheat oven to 350°F. Mix breading ingredients. Spray baking pan with nonstick vegetable oil. Remove fillets from marinade, dip in breading mixture and place in pan. Bake 15-20 minutes.
Meanwhile, in large saucepan, cook pasta in boiling water until al dente. Drain pasta and mix with broth mixture until well-coated. Dip a portion onto a plate using a ladle to get the broth and mushrooms.
Lay fresh spinach on top of pasta, then a salmon fillet. The heat of the pasta and salmon will slightly wilt the spinach. Serve with steamed asparagus, if desired, and a wedge of lemon.
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