Name: Sesame-Crusted Salmon with Ginger Vinaigrette
Ingredients: 1 lg English cucumber*; peeled and coarsely chopped; 1/2 c Rice vinegar; 1/8 ts Salt; 2 tb Sugar; 1/4 c Water; 1/4 c Lite soy sauce; 2 tb Rice vinegar; 1 tb Honey; 1 ts Hot sauce; 1/2 ts Ground coriander; 1/2 ts Dark sesame oil; 4 Salmon; (4-ounce) fillets; 1 tb Sesame seeds; toasted; 1 lg English cucumber; thinly sliced -ginger vinaigrette---; 1 Piece (1 1/2-inch-long) fresh ginger; peeled; 1 Garlic clove; 2 tb Rice vinegar; 1 tb Lite soy sauce; 1 tb Honey; 1/8 ts Dried red pepper; crushed; 1/4 c Peanut oil; 1/2 ts Dark sesame oil

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	English	Seafood	4	Servings

INGREDIENTS

1	lg	English cucumber*; peeled and coarsely chopped
1/2	c	Rice vinegar
1/8	ts	Salt
2	tb	Sugar
1/4	c	Water
1/4	c	Lite soy sauce
2	tb	Rice vinegar
1	tb	Honey
1	ts	Hot sauce
1/2	ts	Ground coriander
1/2	ts	Dark sesame oil
4		Salmon; (4-ounce) fillets
1	tb	Sesame seeds; toasted
1	lg	English cucumber; thinly sliced -ginger vinaigrette—
1		Piece (1 1/2-inch-long) fresh ginger; peeled
1		Garlic clove
2	tb	Rice vinegar
1	tb	Lite soy sauce
1	tb	Honey
1/8	ts	Dried red pepper; crushed
1/4	c	Peanut oil
1/2	ts	Dark sesame oil

INSTRUCTIONS

Process chopped cucumber in a food processor just until smooth, stopping
once to scrape down sides.
Pour mixture through a large cheesecloth-lined wire-mesh strainer into a
bowl, discarding pulp. Stir in 1/2 cup vinegar and salt.
Bring sugar and water to a boil in a saucepan over medium heat, stirring
often. Remove from heat, and stir into cucumber liquid mixture. Set aside.
Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets
in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork.
Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon
cucumber liquid mixture evenly into each dish. Drizzle with a small amount
of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a
food processor until smooth, stopping once to scrape down sides. Add
vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With
processor running, slowly pour oils through food chute, blending just until
smooth. Yield: 1/2 cup.
*English cucumbers are found sealed in plastic wrap in the produce section.
NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in
Atlanta often feature Asian dishes on their menu.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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