Salmon Ginko Pot Luck
½ - ¾ cup Ginko Nuts* (see instructions below before continuing with recipe)
6-10 oz. Salmon - pre-cooked (broiled, grilled, baked or any way you like) cut into bite size pieces
2 tablespoons Olive oil
1 block of firm or extra firm Tofu (drain the liquid and cut up into bite sized cubes)
16 oz. cooked Black Beans
2 cloves of Garlic (sliced)
1 cup Peas
1 cup Corn
Sea Salt
Black Pepper
1. In a large sauté pan add olive oil (medium-high flame).
2. Add tofu and cook until slightly brown.
3. Add garlic, corn, peas, black beans, ginko nuts and salmon.
4. Add sea salt & fresh ground black pepper to taste.
5. Cook on medium flame for 7-10 minutes.
6. Serve hot.
Serves 2-3 portions
* Ginko Nuts come in a hard shell. In order to release nut from shell, dry roast them in a pan on a medium-low flame for 5-10 minutes or until shell becomes slightly brown. Once brown, take one nut out of pan and place on cutting board. Use a flat instrument (ex: side of a large knife, wooden spoon) and press down on shell until it cracks. Try not to press too hard, nut inside shell is soft and will flatten if you apply too much pressure when breaking shell. Remove nut from shell, then remove the thin skin covering the nut. Taste nut. If it is soft and tender with a slight translucent lime green color, nut is ready. Repeat process with rest of the nuts.
6-10 oz. Salmon - pre-cooked (broiled, grilled, baked or any way you like) cut into bite size pieces
2 tablespoons Olive oil
1 block of firm or extra firm Tofu (drain the liquid and cut up into bite sized cubes)
16 oz. cooked Black Beans
2 cloves of Garlic (sliced)
1 cup Peas
1 cup Corn
Sea Salt
Black Pepper
1. In a large sauté pan add olive oil (medium-high flame).
2. Add tofu and cook until slightly brown.
3. Add garlic, corn, peas, black beans, ginko nuts and salmon.
4. Add sea salt & fresh ground black pepper to taste.
5. Cook on medium flame for 7-10 minutes.
6. Serve hot.
Serves 2-3 portions
* Ginko Nuts come in a hard shell. In order to release nut from shell, dry roast them in a pan on a medium-low flame for 5-10 minutes or until shell becomes slightly brown. Once brown, take one nut out of pan and place on cutting board. Use a flat instrument (ex: side of a large knife, wooden spoon) and press down on shell until it cracks. Try not to press too hard, nut inside shell is soft and will flatten if you apply too much pressure when breaking shell. Remove nut from shell, then remove the thin skin covering the nut. Taste nut. If it is soft and tender with a slight translucent lime green color, nut is ready. Repeat process with rest of the nuts.