{"id":1186,"date":"2008-12-15T23:12:06","date_gmt":"2008-12-16T03:12:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1186"},"modified":"2008-12-15T23:12:06","modified_gmt":"2008-12-16T03:12:06","slug":"salmon-and-roasted-vegetables-with-herb-oil-%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e9%87%8e%e8%8f%9c%e3%80%81%e3%83%8f%e3%83%bc%e3%83%96%e3%82%aa%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1186&lang=en","title":{"rendered":"Salmon and Roasted Vegetables with Herb Oil
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Salmon and Roasted Vegetables with Herb Oil<\/strong>
\nLunch December 14, 2008<\/em><\/p>\n

The sauteed salmon was served with roasted fennel and tomatoes over rice. Well, I might have to say rice porridge, instead of rice as this was cooked in a large amount of water until very tender and sticky (stickier than risotto). I just hate to use the word, porridge, as this English word does not sound very appetizing for some reason. My husband has once said porridge seemed like a prison meal. Porridge is called “kayu” in Japanese. <\/p>\n

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————<\/p>\n

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Salmon and Roasted Vegetables with Herb Oil Lunch December 14, 2008 The sauteed salmon was served with roasted fennel and tomatoes over rice. Well, I might have to say rice porridge, instead of rice as this was cooked in a large amount of water until very tender and sticky (stickier than risotto). I just hate […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-1186","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1186","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=1186"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1186\/revisions"}],"predecessor-version":[{"id":1218,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1186\/revisions\/1218"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}