Sesame-crusted Salmon With Ginger Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | English | Seafood | 4 | Servings |
INGREDIENTS
| 1 | English cucumber*, peeled | |
| and coarsely chopped | ||
| 1/2 | c | Rice vinegar |
| 1/8 | t | Salt |
| 2 | T | Sugar |
| 1/4 | c | Water |
| 1/4 | c | Lite soy sauce |
| 2 | T | Rice vinegar |
| 1 | T | Honey |
| 1 | t | Hot sauce |
| 1/2 | t | Ground coriander |
| 1/2 | t | Dark sesame oil |
| 4 | Salmon, 4-ounce fillets | |
| 1 | T | Sesame seeds, toasted |
| 1 | English cucumber, thinly | |
| sliced | ||
| ginger vinaigrette- | ||
| 1 | Piece, 1 1/2-inch-long | |
| fresh ginger peeled | ||
| 1 | Garlic clove | |
| 2 | T | Rice vinegar |
| 1 | T | Lite soy sauce |
| 1 | T | Honey |
| 1/8 | t | Dried red pepper, crushed |
| 1/4 | c | Peanut oil |
| 1/2 | t | Dark sesame oil |
INSTRUCTIONS
Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides. Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in 1/2 cup vinegar and salt. Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside. Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds. Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork. Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: 1/2 cup. *English cucumbers are found sealed in plastic wrap in the produce section. NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 104
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 121.5mg
Potassium: 348.2mg
Carbohydrates: 35g
Fiber: <1g
Sugar: 15g
Protein: <1g