| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Soy sauce; (i use reduced sodium) |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Oriental sesame oil |
| 2 |
tb |
Minced peeled fresh ginger |
| 2 |
tb |
Rice wine or dry sherry |
| 1 |
tb |
Honey |
| 1 |
ts |
Hot pepper sauce; (such as tabasco) |
| 1 |
ts |
Ground black pepper |
| 2 |
|
Garlic cloves; chopped |
| 1/2 |
ts |
Ground turmeric |
|
|
Salmon fillets about 1 inch; thick |
| 2 |
bn |
Green onions; ends trimmed |
| 2/3 |
c |
Water |
|
|
Chopped green onions |
INSTRUCTIONS
1. Puree first 10 ingredients in blender until almost smooth. (Can be
prepared 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 400 degrees. Lightly oil 2 medium baking dishes.
3. Divide fish between prepared dishes. Add 1 bunch whole green onions to
each dish. (I have never used the onions.)
4. Pour half of sauce over fish, dividing between dishes.
5. Bake until fish is just cooked through, basting frequently with
remaining sauce and adding 1/3 c. 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.
Recipe by: Bon Appetit Magazine, October 1994
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
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