{"id":19237,"date":"2011-04-07T21:26:13","date_gmt":"2011-04-08T01:26:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=19237"},"modified":"2011-04-07T21:26:13","modified_gmt":"2011-04-08T01:26:13","slug":"teriyaki-salmon-and-cream-cheese-in-cucumber-cups%e7%85%a7%e3%82%8a%e7%84%bc%e3%81%8d%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=19237&lang=en","title":{"rendered":"Teriyaki Salmon and Cream Cheese in Cucumber Cups
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\"\"<\/a><\/p>\n

Teriyaki Salmon and Cream Cheese in Cucumber Cups<\/strong>
\nApril 7, 2011<\/em><\/p>\n

Small pieces of cooked salmon were mixed with spicy teriyaki sauce, a mixture of thick teriyaki sauce and Dijon mustard. These salmon pieces and cream cheese were served in cucumber cups. Delicious and elegant. <\/p>\n

I’m planning to go to the farmer’s market this weekend for the first time this year. I’m very excited. I hope to find all the herbs I like to grow this year. <\/p>\n

Click here<\/a> for recipe information.<\/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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Teriyaki Salmon and Cream Cheese in Cucumber Cups April 7, 2011 Small pieces of cooked salmon were mixed with spicy teriyaki sauce, a mixture of thick teriyaki sauce and Dijon mustard. These salmon pieces and cream cheese were served in cucumber cups. Delicious and elegant. I’m planning to go to the farmer’s market this weekend […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,9],"tags":[],"class_list":["post-19237","post","type-post","status-publish","format-standard","hentry","category-other","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19237","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=19237"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19237\/revisions"}],"predecessor-version":[{"id":19248,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19237\/revisions\/19248"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}