Foil Wrap Salmon

[zhemao]

Haven't cooked much recently since I'm at home eating my mother's excellent cooking. Here's one we made today.

Ingredients:

• Salmon


• Ginger


• Garlic


• Scallions


• Salt


• Pepper


• Vegetable Oil

Directions:

1. Sprinkle salt onto both sides of the salmon. Let sit for five to ten minutes. Some liquid should come out of the fish.


2. Rinse the salmon under hot water. This will reduce the fishy smell. Pat dry with a paper towel.


3. Sprinkle on additional salt and black pepper. Let the salmon marinate in the fridge for 15 min.


4. Lay out a sheet of aluminum foil. Spread a layer of vegetable oil across it with your finger (or a brush)


5. Cut two scallion stalks into finger length pieces (should be as long as the salmon is wide). Lay the stalks down on the foil and place the salmon on top of them.


6. Cut two slices of ginger and finely chop a clove of garlic. Place the ginger and garlic on top of the salmon (make sure to spread the garlic evenly)


7. Fold the foil into an envelope.


8. Cook the salmon in a covered pan on low heat or in a toaster oven for 25 min.


9. Turn off the stove or oven and let the salmon sit in the residual heat for another 5 min.


10. Take the salmon out of the pan or oven and let it cool on a plate or tray for 1-2 min or until the foil is cool enough to touch.


11. Unwrap the foil and transfer the salmon to the serving container. Carefully pour the additional liquid in the foil over the salmon.

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Salted Boiled Duck

[zhemao]

Here's another one of my mother's recipes. This is not something I'm likely to make on my own, since I could never finish a whole duck by myself. But it would be great for parties or family meals.

Ingredients:

• Duck


• Salt


• Black peppercorns


• Star anise


• Garlic


• Ginger

Directions:

1. Clean the inside of the duck, removing the internal organs


2. Rub a generous amount of salt around the outside and inside of the duck


3. Place sliced ginger, squashed garlic, star anise, and black peppercorns inside the duck


4. Let the duck marinate in the fridge overnight


5. Place the duck in a deep pot and cover with water. Bring the water to boil.


6. Cook on medium low heat for 30 min. Make sure to skim off the foam and congealed blood as it cooks.


7. Flip the duck over and cook for another 30 min.


8. Remove the duck (be sure to empty out any liquid inside the cavity) and let it cool on a plate.


9. Carve the duck and place in the serving tray / storage container

The end result should be very tender and flavorful. You can save the broth to use as the base for noodle soups. However, I would recommend removing the excess fat before drinking it to reduce the strong odor.

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