{"id":15174,"date":"2010-09-06T17:57:22","date_gmt":"2010-09-06T21:57:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15174"},"modified":"2010-09-06T18:04:27","modified_gmt":"2010-09-06T22:04:27","slug":"salmon-with-chuncky-peach-ginger-cilantro-sauce%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%ae%e3%83%94%e3%83%bc%e3%83%81%e3%82%b8%e3%83%b3%e3%82%b8%e3%83%a3%e3%83%bc%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15174&lang=en","title":{"rendered":"Salmon with Chunky Peach Ginger Cilantro Sauce
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\"\"<\/a><\/p>\n

Salmon with Chunky Peach Ginger Cilantro Sauce<\/strong>
\nDinner September 5, 2010<\/em><\/p>\n

Peaches are in season! I got so excited when I saw beautiful peaches being sold at a great price at the grocery store. I thought it would be fun to use some of these peaches for dinner, and this is something I came up with.<\/p>\n

Sauteed salmon was served with peach ginger cilantro sauce, which was made from minced ginger, peach, green onion, red onion, cilantro, white vinegar, salad oil, sugar, honey, salt and pepper. Be sure to put enough ginger.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\n\u4eca\u56de\u4f7f\u3063\u305f\u306e\u306f\u9ec4\u6843\u3002<\/p>\n

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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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Salmon with Chunky Peach Ginger Cilantro Sauce Dinner September 5, 2010 Peaches are in season! I got so excited when I saw beautiful peaches being sold at a great price at the grocery store. I thought it would be fun to use some of these peaches for dinner, and this is something I came up […]<\/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-15174","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15174","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=15174"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15174\/revisions"}],"predecessor-version":[{"id":15196,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15174\/revisions\/15196"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}