The Everything® Fondue Cookbook by Rhonda Lauret Parkinson

Author:Rhonda Lauret Parkinson [Parkinson, Rhonda Lauret]
Language: eng
Format: epub
Tags: ebook, epub
Publisher: Adams Media
Published: 2008-12-17T23:00:00+00:00

Serves 4–6

Did you know? Shrimp is the most popular shellfish in the United States.

Teriyaki Marinated Salmon

¾ cup Quick and Easy Teriyaki Marinade (page 74) 1 cup baby carrots

8 ounces sugar snap peas

Yogurt and Dill Dressing (page 63) 8 ounces fresh small mush-rooms

Speedy Garlic Mayonnaise (page 65) 4 cups oil, or as needed

1½ pounds fresh salmon steaks

Prepare the marinade, the yogurt dressing, and the mayonnaise at least 1 hour ahead of time. Refrigerate the dressing and mayonnaise until ready to serve.

Rinse the salmon, pat dry, and cut into cubes at least 1 inch thick. Marinate the salmon for 1 hour.

Wash the vegetables and drain thoroughly. Blanch the peas briefly in boiling water and then plunge into ice water and drain thoroughly. Cut the mushrooms into 2 to 3 slices, but don't slice too thinly.

Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.

Spear the salmon pieces with a dipping fork and cook briefly in the hot oil, turning occasionally, until browned all over (less than 1 minute). Cook the mushrooms and carrots briefly. Dip the carrots and sugar snap peas into the yogurt dressing or the mayonnaise. The teriyaki salmon and mushrooms can be dipped or enjoyed as is.

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