Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Grated fresh ginger |
2 tablespoons | Minced garlic |
2 tablespoons | Minced scallion; white part only |
2 tablespoons | Chopped cilantro |
1 tablespoon | Hot chili paste |
½ cup | Rice wine vinegar |
¼ cup | Mirin; (Japanese rice wine) |
\N \N | ; or dry sherry |
2 tablespoons | Hoisin sauce |
½ cup | Chicken stock |
1 tablespoon | Vegetable oil |
4 \N | 7 ounces salmon steaks |
\N \N | Salt |
\N \N | Fried basil leaves; for garnish |
\N \N | Basil mashed potatoes |
\N \N | Sesame asparagus |
GINGER GLAZE
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 Converted by MM_Buster v2.0l.