Wednesday, August 31, 2011
Can you think of even one Chinese dish that uses olive oil? I can't !! i cook everyday and not necessary chinese and i do not cook with Olive Oil until as part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oil. and the Light Tasting Olive Oil which was recommended for frying caught my attention. It's about time that i have to think of my family's health and according to a well known chinese chef, that when cooking with Olive oil , the ingredients don’t absorb large amounts of olive oil as they do with other types of oil, thus will help reduce calories.
1 lb salmon fillet, skin on (scaling is not necessary), pin bones removed,
Salt and freshly ground pepper to taste
3 tbsp Crisco Light Tasting Olive oil
2 cloves garlic - chopped
2 shallots - peeled and sliced
3 sprigs fresh sage - chopped
1/2 cup dry white wine
2 ripe plum/roma tomatoes, seeded and finely chopped
1/2 cup chicken stock
2 tbsp butter
Fresh chives for garnish
Heat wok until shimmering, then add in 2 tbsp of Crisco Light Tasting Oil. Salt and papper both sides of the salmon fillet and put into hot oil to pan fry. Fry until beautifully brown then flip over to brown the other side. Remove fish and place on to kitchen towel, then transfer it to the serving platter.
Remove all the oil from the wok and wipe the wok clean with kitchen towel.
Heat wok with 1 tbsp Crisco Light Tasting Olive Oil and add in the shallots, fry until soft, then add in the chopped garlic and sage.
Add in the white wine and cook it down, then add in the chicken stock and chopped tomatoes. Cook until sauce thickens slightly. Turn heat to very low and add in the butter, 1 tbsp at a time. Dish sauce over pan- fried salmon fillet and garnish with chopped chives and fresh sage.
Posted by lily ng at 1:23 PM