{"id":11134,"date":"2010-02-27T14:32:50","date_gmt":"2010-02-27T19:32:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11134"},"modified":"2010-02-27T14:45:55","modified_gmt":"2010-02-27T19:45:55","slug":"marinated-salmon-with-curry%e9%ae%ad%e3%81%ae%e3%82%ab%e3%83%ac%e3%83%bc%e3%83%9e%e3%83%aa%e3%83%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11134&lang=en","title":{"rendered":"Marinated Salmon with Curry
\u9bad\u306e\u30ab\u30ec\u30fc\u30de\u30ea\u30cd"},"content":{"rendered":"

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Marinated Salmon with Curry<\/strong>
\nDinner February 21, 2010<\/em><\/p>\n

Cut salmon into bite-sized pieces. Salt and pepper. Coat them with corn starch and fry them. Mix vinegar, honey, curry powder, salt and pepper. Add salmon pieces into the sauce when they are still hot. Slice red onion. Rinse the onion slices with hot water and dry with paper towel. Add them to the salmon and curry mixture. Mix them well. Let it sit in the fridge for at least a couple of hours. <\/p>\n

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\u9bad\u306e\u30ab\u30ec\u30fc\u30de\u30ea\u30cd<\/strong>
\n2010\u5e742\u670821\u65e5<\/em><\/p>\n

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\n\u3053\u308c\u306f\u3001Riesling\u3060\u3063\u305f\u3093\u3060\u3051\u308c\u3069\u3001\u6301\u3063\u3066\u304d\u3066\u304f\u308c\u305f\u30a2\u30f3\u30c9\u30ec\u30a2\u304c\u304a\u52e7\u3081\u306e\u3001Moscato\u3082\u4eca\u5ea6\u8a66\u3057\u3066\u307f\u3088\u3046\u3068\u601d\u3046\u3002
\n“Barefoot”\u3068\u3044\u3046\u540d\u524d\u901a\u308a\u3001\u7d20\u8db3\u306e\u30a4\u30e9\u30b9\u30c8\u304c\u3064\u3044\u305f\u30e9\u30d9\u30eb\u3082\u304a\u3057\u3083\u308c\u3002
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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Marinated Salmon with Curry Dinner February 21, 2010 Cut salmon into bite-sized pieces. Salt and pepper. Coat them with corn starch and fry them. Mix vinegar, honey, curry powder, salt and pepper. Add salmon pieces into the sauce when they are still hot. Slice red onion. Rinse the onion slices with hot water and dry […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-11134","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11134"}],"version-history":[{"count":41,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11134\/revisions"}],"predecessor-version":[{"id":11277,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11134\/revisions\/11277"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}