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Type: Rocky Mountain Brisket with Barbecue Sauce Free Cooking Recipe - Meats Good stuff! Ingredients / Directions 1 1/2 teaspoons salt1 1/2 teaspoons pepper2 tablespoons chili powder1 teaspoon crushed bay leaves2 tablespoons Liquid Smoke1 (4 pound) beef brisketCombine saltpepperchili
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| Japanese
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Ingredients
2 salmon fillets, skin on
2 pak choi, each cut in 3-4 long wedges
olive oil, for brushing
3 tablespoons soy sauce
2 tablespoons mirin
1 1/2 teaspoons superfine sugar
4 ounces medium rice noodles
1 tablespoon peanut oil
splash sesame oil
2 teaspoons garlic, chopped
scallion
fresh gingerroot
toasted sesame seeds
Directions
1Mix the teriyaki ingredients (soy sauce, mirin and sugar) in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.
2Cook the noodles and drain. Preheat the broiler and put a steamer on. Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 minutes Meanwhile, steam the pak choi for 3-4 minutes.
3Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 minute
4Add the noodles and stir-fry for 1 minute Keep the noodles and pak choi warm.
5Turn the salmon over, brush with teriyaki sauce, and grill for 1 minute Brush again to glaze. Serve with noodles and pak choi, top with scallions, ginger and sesame seeds, and drizzle with remaining sauce.
6GIVE IT A FANCY FINISH:.
7Cut shreds of scallion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon.
View related video clips
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