After a sumptuous array of festive bounties to celebrate and anticipate the New Year's grand entrance, a simple canned Salmon is in order, just to 'counter' the taste of that lechon n' sauce, mouth watering menudo, lumpiang shanghai, embotido or morcon, sweet leche flan or buko pandan salad!
Here is a different way to serve our canned 'taste bubs neutralizer'.
I am showing you a step by step plating, just to encourage a little bit of 'art' in bringing SIMPLE SALMON to a throne of carbs and carotene!
Make sure you work on the potatoes fast to avoid from its oxidation (turning brownish) so make sure you have cut, shredded and minced everything first and do the potatoes LAST.
Meantime, when you open your canned salmon, position the meats without breaking them as they are very delicately tender. Pour the liquid on the sides of the plate so that it oozes to the 'bottom'. Your intention here is to steam the carrots and potatoes when you microwave the plate for about 5 minutes (or depending on how 'cooked' you want your carrots to be). Add water if you want your dish to be less 'fishy'.
The tomato, I cut diagonally - and spoon out the meats to mix with the cilantro, onions, ginger, raw garlic, salt, pepper and add balsamic vinegar and add a tiny, little bit of sugar.
Finally, top your creation with some of the cilantro stalks and slices of onions for your tomato 'cup' side ensalada. Re-garnish the whole plate with fresh cilantro and firm onions rings!
With or without rice is good!!!
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