| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Asian, Fish/seafoo, Main dishes |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soy sauce |
| 1 1/2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Sesame oil |
| 1 1/2 |
ts |
Fresh ginger root,minced |
| 1 1/2 |
ts |
Rice wine or dry Sherry |
| 3/4 |
ts |
Honey |
| 1/4 |
ts |
Tabasco sauce |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Garlic, chopped |
| 1 |
ds |
Turmeric |
| 2 |
|
Salmon fillets, 8 ounces each |
| 1/2 |
bn |
Green onions, trimmed |
| 2 2/3 |
tb |
Water |
|
|
Chopped green onions, for garnish |
INSTRUCTIONS
Puree first 10 ingredients in blender until almost smooth. (Can be prepared
1 day ahead. Cover and refrigerate.)
Preheat oven to 400#161#F. Lightly oil 2 medium baking dishes. Divide fish
between prepared dishes. Add 1 bunch whole green onions to each dish. Pour
half of sauce over fish, dividing between dishes. Bake until fish is just
cooked through, basting frequently with remaining sauce and add 1/3 cup
water to each dish if sauce begins to burn, about 20 minutes. Arrange fish
and baked green onions on plates; garnish with chopped green onions.
Notes: Serve as part of a menu including Sauteed Kale and Potatoes Nana
from the Index.
Suggested Wine: Pinot Noir
Nutr. Links: 0 0 0 0 4734 0 0 0 0 0 0 0 0 0
Per serving: 292 Calories; 9g Fat (30% calories from fat); 38g Protein; 12g
Carbohydrate; 88mg Cholesterol; 3436mg Sodium
Recipe By: Bon Appetit/October 1994
Posted to EAT-L Digest 4 November 96
Date: Tue, 5 Nov 1996 09:27:40 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”