| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Japanese | Recipelu, New text im | 1 | Servings |
INGREDIENTS
| —Ginger Glaze— | ||
| 2 | tb | Grated fresh ginger |
| 2 | tb | Minced garlic |
| 2 | tb | Minced scallion; white part only |
| 2 | tb | Chopped cilantro |
| 1 | tb | Hot chili paste |
| 1/2 | c | Rice wine vinegar |
| 1/4 | c | Mirin (Japanese rice wine) or dry sherry |
| 2 | tb | Hoisin sauce |
| 1/2 | c | Chicken stock |
| 1 | tb | 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 servings Recipe by: CHEF DU JOUR DEAN FEARING SHOW/[email protected] Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <[email protected]> on Oct 25, 1997
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