June 26, 2009
From the Garden: Green Onions
These flowering onions are commonly thought to be immature white onions, but are actually a variety all their own. Often called salad onions because of their mild flavor, they should have dry, bright green tops and firm white bases and be stored unwashed in a plastic bag in your vegetable crisper.
The greens should be used as soon as possible, but the white bulb can last up to two weeks. Use them interchangeably in recipes calling for green onions, spring onions or Chinese shallots.
Wild Salmon with Ginger and Green Onions
6 four-ounce pieces of wild salmon
2 bunches green onions, cut into 1-inch pieces
1 tablespoon sesame oil
1 tablespoon chopped fresh ginger
1 teaspoon chopped garlic
2 pounds bok choy or Chinese broccoli
1/2 cup low sodium soy sauce
1. In a hot saute pan, add the green onions. Brown them slightly and add 1 cup water. Cook until tender.
2. Brush the salmon filets with the sesame oil. Top with the chopped ginger. Place in a 375 degree F. oven for 8-10 minutes. Place the cooked green onions on top of the salmon pieces.
3. Saute the chopped garlic in a pan until tender. Add the bok choy, season with salt and pepper and toss with the soy sauce.
Posted by Lisa at June 26, 2009 6:34 AM
To send a trackback, use this url. If you know anything about this subject, please post a comment.