Racing Upstream

This is one of our family’s favorite warm weather dishes, but it’s so fast and easy (and we enjoy it so much) that we’ve served it in all seasons.

Place a 15-ounce can of red or pink salmon in a serving dish that will tolerate hot oil. Finely cut 4 slices of ginger into slivers. Slice 4 green onions into 2-inch lengths and then into fine slivers. Coarsely chop some cilantro. Spread the ginger, green onions and cilantro over the salmon. Heat 2 tablespoons peanut oil in a small pan until it’s hot, just below smoking. When the oil is hot, carefully pour it over the salmon. Add soy sauce to taste. Serve immediately with hot rice. Serves 2 or 3 generously.

PEARL AND ROBIN ASAKURA

Alhambra

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