lacquered salmon

Categories
Asian
Fish/seafoo
Main dishes
Yield
2 Servings
MeasureIngredient
½ cup Soy sauce
1½ teaspoon Cornstarch
1½ teaspoon Sesame oil
1½ teaspoon Fresh ginger root,minced
1½ teaspoon Rice wine or dry Sherry
¾ teaspoon Honey
¼ teaspoon Tabasco sauce
¼ teaspoon Freshly ground black pepper
½ cup Garlic, chopped
1 dash Turmeric
Salmon fillets, 8 ounces each
½ bunch Green onions, trimmed
2⅔ tablespoon Water
  Chopped green onions, for garnish

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 ⅓ 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@...>

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