| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Japanese | Dujour11 | 1 | Servings |
INGREDIENTS
| 2 | T | Grated fresh ginger |
| 2 | T | Minced garlic |
| 2 | T | Minced scallion, white part |
| only | ||
| 2 | T | Chopped cilantro |
| 1 | T | Hot chili paste |
| 1/2 | c | Rice wine vinegar |
| 1/4 | c | Mirin, Japanese rice wine |
| or dry sherry | ||
| 2 | T | Hoisin sauce |
| 1/2 | c | Chicken stock |
| 1 | T | Vegetable oil |
| 4 | 7 ounces salmon steaks | |
| Salt | ||
| Fried basil leaves, for | ||
| garnish | ||
| Basil mashed potatoes | ||
| Sesame asparagus |
INSTRUCTIONS
Preheat oven to 450 degrees. Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature. Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves. Yield: 4 servin Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9068 Posted to MC-Recipe Digest V1 #228 Converted by MM_Buster v2.0l.
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