| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Japanese |
Ew, Import, Text |
1 |
Servings |
INGREDIENTS
|
|
Ginger Glaze: |
| 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 Date: Sat, 28 Sep 1996 07:52:42 -0400 From: Rowaan
<Rowaan@ix.netcom.com>
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