"Poached 'neath the broiler kept in parchment paper, you'll thank me for the dish as it simmers.."

Poached Salmon 'Neath the Broiler:

-parchment paper

-4 salmon steaks

-1/3 c. butter

-1/3 c. baby carrots

-1/3 c. new potatoes

-5 spears of asparagus

Poached Chicken Breast 'Neath the Broiler:

-parchment paper

-4 chicken breasts

-1/3 c. butter

-1/3 c. baby carrots

-1/3 c. new potatoes

-5 spears of asparagus

Marinade for the fish:

-1/4 c. light fish sauce (Thai)

-1/4 tsp. dill

-4 cloves garlic

-1/4 tsp. rosemary

-3 tlbsp. olive oil

Marinade for the bird (chicken):

-1/4 c. light fish sauce (Thai)

-1/4 tsp. corriander

-1/2 pcs. ginger

-4 cloves garlic

-1/4 tsp. rosemary

-3 tblsp. olive oil

Method:

-'Neath the broiler sealed in parchment paper either of fish and bird cook for 25 mins for fish, 35 mins. for chicken.

-then brown open face using our added Peanut-Pepper Sauce (R) - see below for the recipe:

Peanut-Pepper Sauce Recipe: makes 1 ½ c. total volume of fluids for sauce.

Veggie mince mix of: 3 mild large Poblanos Pepper (deseeded), 5 tblsp or 2 pre-broiled and peeled red bell peppers minced, 2 tblsp grated ginger and 1 medium red onion minced.

Blend or whisk in liquids: 1 tblsp fresh tamarind paste, 1/3 tsp sesame seed oil, 1 tblsp Worcestershire sauce, 1/2 c. light soy, 1/4 c. hoisin sauce, 1/4 c. oyster sauce, 1/8 cup unseparated peanut butter (to make sure it emulsifies effectively), 2 tblsp of brown sugar, 1 tblsp of molasses and 1/4 c. H20 diluent.

Instructions: Cook over 10 mins to simmer and then to thicken with added 1/2 tsp. black pepper.