xiaoxl/recipe_data huggingface dataset:
Pork Gyoza (Pot Sticker Dumplings)


Ingredients:
ground pork, spring onions, egg, light soy sauce, soy sauce

Directions:
Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
Remove and served with the dipping sauce.
For the sauce:
Combine the sauce ingredients and garnish with the chopped ginger.
Spaghetti Ice Cream


Ingredients:
vanilla ice cream, chocolate ice cream, fresh mint leaves

Directions:
Place slightly softened vanilla ice cream into the cavity of a large potato ricer and squeeze over a serving plate, swirling around and around so that you produce a mound of vanilla ice cream spaghetti strands.
Make sure your vanilla ice cream is soft enough to press through your potato ricer (too soft and it will melt and make a mess]- it needs to be just soft enough to squeeze through easily, and this may take a little practice.
When you feel satisfied that you have enough spaghetti stands mounded onto your plate for a serving, then place a small scoop of chocolate ice cream in the center to simulate a meatball.
Ladle the red berry sauce over the top of the meatball, and spilling over onto the spaghetti.
Sprinkle with some very finely ground nuts to simulate ground Parmesan cheese and garnish with a sprig of mint leaves to simulate fresh basil.
Serve immediately.
Halloween Taco Dip


Ingredients:
sour cream, diced tomatoes, salsa, green onions, tortillas, tortilla chips

Directions:
In a 8x10 shallow pan, spread the incredients in the following order:
Refried black beans; Sour cream mixed with taco seasoning; Drained Rotel diced tomatoes with green onions; cheese; salsa (drain if its too watery]; diced green onion.
Refrigerate for at least 1 hour before serving.
Cut tortillas into shapes of tombstones.  Bake at 350 degrees for 10 min, or until they get crispy.  Decorate with black icing.  Add to dip.
Serve with tortilla chips.
4-Ingredient Italian Beef


Ingredients:
character(0]

Directions:
At medium high heat, brown all sides of the roast in a large pan.
Pour all the contents in the jar of pepperoncini's onto the roast.
Pour the Italian dressing seasoning mix into the liquid around the roast and stir to dissolve.
Turn the heat down to low and let cook for 4-6 hours, until the meat falls apart when pulled apart with forks.
Place the italian bread in the oven at 350 degrees until toasted. (about 4 minutes] Cut into desired size and slice in half, place the meat on the bread and enjoy!
Honey Roasted Carrots
Category: side-dish
By FrackFamily5 CA—>CT

Simple. Easy. Delicious.

Ingredients:
8  carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 203.9
Fat: 10.4 g
Saturated fat: 1.4 g
Carbohydrates: 29.1 g
Sugars: 23.2 g
Dietary fiber: 3.5 g
Protein: 1.2 g
Sodium: 124 mg
Baked Cream Cheese Wontons
Category: appetizers-and-snacks
By carsch

A Midwestern favorite: cream cheese in wonton wrappers. The recipe dimensions are simple (1 wonton wrapper plus 1 teaspoon cream cheese) and can be easily altered. You can add chives, crab, and other kinds of cheese, just decrease the amount of cream cheese accordingly.

Ingredients:
cooking spray
12  wonton wrappers
¼ cup cream cheese
1 teaspoon water, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper. Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray. Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 120.4
Fat: 5.4 g
Saturated fat: 3.2 g
Carbohydrates: 14.3 g
Dietary fiber: 0.4 g
Protein: 3.4 g
Cholesterol: 18.1 mg
Sodium: 181.1 mg
Honey Mustard Roasted Chicken


Ingredients:
potato, chicken, carrots, olive oil, honey, mustard, rosemary, garlic

Directions:
Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish., Place peeled garlic cloves among the veggies, Sprinkle rosemary over veggies., Place chicken on top of veggies., Bake uncovered in oven at 425 degrees for 30 minutes., While chicken & veggies are baking, mix mustard and honey together., Remove pan from oven., Place chicken on seperate plate., Spread honey-mustard all over the chicken., Stir veggies., Return chicken to veggies., Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.
Coat & Bake Tofu


Ingredients:
firm tofu, cornmeal, seasoning salt, sugar, black pepper, cayenne pepper

Directions:
Preheat oven to 400°F
Mix all the dry ingredients in a medium sized plastic bag or in a bowl.
Pat dry the tofu on paper towel.
Place the slices or cubes inside a plastic bag and gently shake to coat tofu with the dry mixture.
Place on a greased baking sheet.
Lightly spray tofu with cooking oil spray.
Place in oven and bake for approximately 25-30 minutes until golden brown.
Serve with your favorite dip (i.e. bar-b-que sauce, ranch dressing, honey-mustard, etc.].
Grilled Radishes
Category: side-dish
By librarylady

These are great matched with a simple grilled chicken breast. Use more or less garlic to taste.

Ingredients:
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

Directions:
Preheat the grill for high heat. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 50.6
Fat: 3.9 g
Saturated fat: 2.5 g
Carbohydrates: 3.6 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 0.7 g
Cholesterol: 10.2 mg
Sodium: 64.5 mg
Turkey BBQ Sandwiches
Category: meat-and-poultry
By Ashley Wilds

Slow-cook inexpensive turkey legs for a tasty sandwich filling. Serve on hamburger buns. I like to top these with coleslaw.

Ingredients:
2  turkey legs without skin
½ cup firmly packed brown sugar
¼ cup prepared yellow mustard
1 tablespoon liquid smoke flavoring
2 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper flakes

Directions:
Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs. Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 279.3
Fat: 6.9 g
Saturated fat: 1.8 g
Carbohydrates: 20.3 g
Sugars: 19.1 g
Dietary fiber: 0.5 g
Protein: 32.7 g
Cholesterol: 130.5 mg
Sodium: 779.2 mg
Morelos Salsa Verde
Category: appetizers-and-snacks
By TAPATIA

Hi!  I hope you enjoy this real, Mexican salsa from Morelos, Mexico.  This is my husband's recipe; we use it for taquitos, huevos rancheros, pork, chicken, or just for dipping!

Ingredients:
2 pounds tomatillos, husked
2  fresh jalapeno peppers
3 cloves garlic, peeled
1 dash cloves
½ teaspoon ground cumin
1 dash black pepper
1 teaspoon chicken bouillon granules, or salt

Directions:
Place tomatillos, jalapenos, and garlic in a large pot.  Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water.  Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes.  Remove from heat, and allow to cool for about 10 minutes. Strain the tomatillos, reserving the water.  Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon.  Puree until smooth, use the reserved water as needed to adjust the consistency.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 quart

Calories: 20.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 24.2 mg
Greg Henry's Creole "bbq" Shrimp


Ingredients:
unsalted butter, lemon, rosemary, red pepper flakes, garlic cloves, fresh lemon juice, Worcestershire sauce, large shrimp

Directions:
Heat a large (over 12 inches] cast-iron skillet over medium-high heat. Add butter, and cook until melted and foamy, but do not let it brown. Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes.
Add the rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce, and bring it all to a simmer. Season the shrimp with salt and pepper then add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often, until they are pink and firm to the touch, about 3 to 4 minutes. Season with more salt and pepper. Serve with crusty bread and additional hot sauce at the table.
Vellini


Ingredients:
"vanilla vodka"

Directions:
Pour the vodka and strawberry liqueur into a chilled champagne flute., Slowly top up with champagne or sparkling wine.
Bacon and Veggie Frittata


Ingredients:
bacon, eggs, sharp cheddar cheese, red bell pepper, cherry tomatoes

Directions:
Line a large baking pan with aluminum foil and lay out thick cut bacon.
Put in cold oven and cook at 400 degrees for 20-25 minutes until bacon is browned.
Allow bacon to cool on paper towels, reserve 3 TBSP of bacon grease for following steps.
Preheat oven to 450 degrees.
Add bacon grease to cast iron skillet and put over medium heat.
Add diced onion and julianned red bell pepper and cook until onion is translucent.
Add spinach in two batches to cook it down and let the water out as steam.
Meanwhile, crack eggs into a medium sized dish and whisk until frothy.
Add whole milk and salt & pepper to taste to eggs and stir.
Crumple or chop bacon.
Once all spinach has cooked down, add egg mixture to skillet and sprinkle with bacon, halved tomatoes, and cheese.
Give mixture a final stir to distribute the ingredients.
Don't turn down the heat or stir the egg mixture for 4-5 minutes until the egg mixture is beginning to set.
Remove skillet from heat and transfer to oven.
Cook until eggs are completely set and edges are browned (15-20 minutes].
Let cool slightly before cutting into 8 slices and serving immediately.
Dutch Letter Bars


Ingredients:
margarine, butter, eggs, almond paste, sugar, all-purpose flour, sugar

Directions:
In a large mixing bowl, cream margarine, butter and eggs.
Beat in almond paste.
Add sugar and flour; mix well.
Spread into a greased 13" x 9" x 2" baking pan.
Sprinkle the top with a small amount of sugar and the almonds.
Bake at 350 for 30-35 minutes or until the top is browned.  Cool before cutting.  Makes 3 dozen.
Bean Salad


Ingredients:
black-eyed peas, onion, green bell pepper, apple cider vinegar, granulated sugar, kosher salt, black pepper, garlic powder

Directions:
Mix ingredients together and marinate for several hours or overnight before serving.
Cook time is time needed to marinate.
Baby Back Ribs (Slow Cooker)


Ingredients:
barbecue sauce, dark brown sugar, paprika, chili powder, salt, ground cumin, black pepper, white pepper, ground oregano, cayenne pepper, sugar

Directions:
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.
My Note:   THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS. I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER. I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE] AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM. THEY WERE AWESOME.
First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
Light Garlic Paste


Ingredients:
garlic cloves, kosher salt, white vinegar, olive oil, lemon juice

Directions:
In a small pot, bring vinegar to a boil, then stir in salt until dissolved. Add garlic cloves, stir for about 1 minute, then remove from heat. Allow to steep - covered - for 10 minutes.
Drain vinegar from garlic and discard. Add garlic cloves to a food processor and process until finely chopped. Scrape down the sides using a spatula.
While the food processor runs, drizzle in olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.
Mock Orange Julius


Ingredients:
milk, water, vanilla, sugar

Directions:
"Blend until smooth."
Fantastic Apricot Cold Chicken


Ingredients:
red onion, red onion, dry white wine, red wine vinegar, red seedless grapes, green grape, cashew pieces, fresh parsley, dried coriander, pepper, salt, red pepper flakes, red leaf lettuce

Directions:
Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil
Set aside to cool
Combine apricot mixture with chicken, orange, grapes, cashew pieces, parsley, coriander/cilantro pepper, salt, and crushed red pepper in a large bowl, cover and chill 1 to 2 hours
Spoon chicken mixture onto a lettuce lined platter to serve
Or place on 4 salad plates and serve
Toasted Coconut Bread


Ingredients:
all-purpose flour, flaked coconut, sugar, baking powder, salt, milk, egg

Directions:
Heat oven 350.
Grease& flour a 9x5x3" loafpan.
(dont forget to toast the coconut!].
In a large mixing bowl,combine the first 5 ingredients.
Make a well in the center of dough.
Combine the other ingredients and add to doughy mixture.
Stir until mixture is evenly moistened.
Place dough in the prepared loafpan.
Bake for 1 hour,or until toothpick comes out clean.
Let the bread cool in pan for 10 minutes.
After removing,let cool on a wire rack.
Chili Dog Chili


Ingredients:
water, ground beef, onion, tomato sauce, garlic cloves, chili powder, salt, cumin, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaf

Directions:
Bring water to a boil in a large pot.  Add beef and boil for 30 minutes stirring occasionally.   Drain beef.
Add remaining ingredients to beef and simmer for 30 minutes.
Serve over hot dogs with yellow mustard and onions.
Tasty Tuna Steak
Category: seafood
By Patrick.P.

Did a jasmine rice with this. Tossed 1 chopped onion in the water and with half a cube of fish stock inside the water when water is boiling.

Ingredients:
1 tablespoon olive oil
1 ½ teaspoons whole fennel seeds
3 cloves garlic, minced
1  red bell pepper, cut into thin strips
¾ cube fish bouillon, crushed
½  lemon, juiced
2 tablespoons dry white wine
1 head baby bok choy, cleaned and sliced
salt and black pepper to taste
1 ½ teaspoons fennel seeds, crushed
1 (8 ounce) tuna steak
1 tablespoon olive oil

Directions:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes. Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare. Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 304.1
Fat: 15.5 g
Saturated fat: 2.2 g
Carbohydrates: 11.4 g
Sugars: 3.4 g
Dietary fiber: 4.3 g
Protein: 29.1 g
Cholesterol: 50.9 mg
Sodium: 406 mg
Mexican Street Corn
Category: side-dish
By Shejiladay

This is a nice flair for your traditional Mexican street corn.

Ingredients:
6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2  limes, juiced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place corn, in husks, directly on the oven rack. Roast in the preheated oven until tender and cooked through, 40 to 45 minutes. Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 ears of corn

Calories: 209.6
Fat: 14.4 g
Saturated fat: 8.5 g
Carbohydrates: 20.3 g
Sugars: 3.4 g
Dietary fiber: 3.4 g
Protein: 4.5 g
Cholesterol: 36.3 mg
Sodium: 87.5 mg
Addictive Asian Beef Slaw
Category: salad
By Stasty Cook

This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.

Ingredients:
1 tablespoon canola oil
4 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger
1 pound ground beef
½ head white cabbage, shredded
½ head red cabbage, shredded
2 large carrots, peeled and cut into thin strips
1  red bell pepper, cut into very thin strips
½ cup reduced-sodium soy sauce
2 tablespoons sesame oil
1 dash hot sauce, or to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste
1  lime wedge

Directions:
Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.

Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Yields: 4 servings

Calories: 451.4
Fat: 28.5 g
Saturated fat: 8.3 g
Carbohydrates: 26.5 g
Sugars: 13 g
Dietary fiber: 9.4 g
Protein: 25 g
Cholesterol: 69.6 mg
Sodium: 1254 mg
Dijon Chicken Salad
Category: salad
By Susan C

This chicken salad is wonderful and easy to prepare. Plus, most of the ingredients you likely have right in your pantry. Serve it on pita halves, croissants, or rolls.

Ingredients:
2 (10 ounce) cans chunk chicken
1 cup sliced celery
1 cup halved seedless green grapes
1 cup halved seedless red grapes
¼ cup dried cranberries
2 teaspoons dried chives
2 tablespoons honey
1 tablespoon Dijon mustard
¾ cup mayonnaise
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 431.7
Fat: 29.6 g
Saturated fat: 5.4 g
Carbohydrates: 21.4 g
Sugars: 18.6 g
Dietary fiber: 1.1 g
Protein: 21.1 g
Cholesterol: 68.3 mg
Sodium: 899.9 mg
Fluffy Egg-White Frosting


Ingredients:
sugar, corn syrup, cream of tartar, vanilla

Directions:
In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
Place over simmering water.
Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
Remove from heat and beat in vanilla.
Continue beating 5 minutes, or just until stiff peaks form.
Spread on cooled cake immediately.
Makes enough to frost a 2-3 layer cake.
Cajun Blackened Salmon W/Cilantro-Ranch Chili Pesto Sauce #RSC


Ingredients:
salmon, extra virgin olive oil, shallot, roasted cumin, garlic cloves, cilantro leaf, kosher salt, ale, tomato paste, sambal oelek, frozen corn, fresh lemon juice, dried chives, grape tomatoes, parmesan cheese

Directions:
Preheat a large cast iron skillet on medium heat.
In a small bowl, mix the blackened seasoning and 2 tablespoons of Hidden Valley Original Dip Mix. Use a paper towel to pat the salmon portions dry and sprinkle both sides with equal portions of the seasoning rub. Add oil to the skillet and when oil ripples, add the salmon and cook for 2 minutes each side, or until nicely browned. Remove salmon to a dish and set aside.
To make the pesto, rough chop the shallot and peppers, and add into a food processor or blender, along with the cumin, garlic, 1/4 cup of cilantro, 2 tablespoons oil, salt and remaining Hidden Valley Original Dip Mix. Process until smooth.
In the same cast iron skillet on medium heat, add the ale and simmer briskly for 5 minutes. Stir in the pesto mixture and cook for a minute, then add the tomato paste, sambal, corn, lemon juice and chives and simmer for 5 minutes. Turn heat to low, add the tomatoes and simmer for 5 more minutes. Add the salmon into the skillet with the sauce and simmer for 5 more minutes.
To serve, plate each salmon portion into shallow bowls, ladle equal amounts of sauce over the top and garnish each with remaining cilantro and equal portions of parmesan cheese.