Ingredients: 2 lbs salmon (defrosted, cut into 4 pcs). 10 cloves garlic, crushed. 1/2 stick butter. 8 oz sliced white mushrooms. 10 oz ready to eat spinach. 1 lemon. 1 tsp salt. 1 tsp basil. 1 tsp parsley. 1 tsp olive oil.
With the stove on medium, drizzle olive oil in your frying pan and place the salmon with the skin face down. Squeeze the entire lemon, then sprinkle the salt and basil on all pieces, cover for 5 minutes. Meanwhile, place a 2 qt sauce pan on the stove set on high. Drizzle some olive oil and half of the crushed garlic, saute for 2 minutes then place the mushrooms and mix enough to coat most of the mushrooms with oil and garlic. Cover for 2 minutes, then mix again and add 2-3 pinches of salt for flavor. Now add the spinach (stuff it all in there) and cover for 2-3 minutes.
Back to the frying pan, sprinkle the remaining crushed garlic on all salmon pieces then flip it so now the skin is facing up. Set the stove on high, cover for 1-2 minutes. Flip the fish again and press down on pan, leave uncovered for 2 minutes.
Back to the sauce pan. Take the cover off, place over the sink and drain the liquid created by the mushrooms and spinach. Create a hole in the center and place the butter until it melts. Mix and add a couple more pinches of salt. Now serve by placing the salmon on a bed of spinach and mushrooms. Drizzle the parsley over the food…. Enjoy!
Keep in mind that stove heat may vary. If the time I used to cook is not enough to cook your food, adjust accordingly.
Thank you http://www.michaelbeyer.me for allowing me to repost this.
My notes: Despite our love of Thai food here in the U.S. there is a curious lack of information about its ingredients and preparation. I think that this in part stems from our fear of the unknown. Indeed, shopping in an Asian grocery store can feel like being in a foreign country. However, if you locate a friendly grocery store and ask for some help in finding the ingredients, you’ll be well on your way.
I’ve been waiting for some time now to “come across” an authentic pad thai recipe. I think I have finally found my definitive source in Kasma Loha-unchit, a Thai native and cooking teacher. Despite a laundry list of unfamiliar ingredients, pad thai isn’t as daunting to make as it appears. After all, it’s a simple stir-fried noodle dish that is common “street food” in Thailand.
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There’s nothing like watching your child lick what’s left of a batter of brownies off a bowl. What goes through my mind while this happens? “I want to grab that thing from her and have it all to myself, no I’m not sharing either!” Snap back to reality and before you know it… any evidence that there was batter to begin with is all gone.