Lacquered salmon - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Soy sauce |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Oriental sesame oil |
| 2 | tablespoons | Minced peeled fresh ginger |
| 2 | tablespoons | Rice wine or dry |
| Sherry | ||
| 1 | tablespoon | Honey |
| 1 | teaspoon | Hot pepper sauce (such as Tabasco) |
| 1 | teaspoon | Ground black pepper |
| 2 | Garlic cloves, chopped | |
| ½ | teaspoon | Ground turmeric |
| 8 | 8-oz salmon fillets (about 1 inch thick) | |
| 2 | Bunches green onions, ends trimmed | |
| ⅔ | cup | Water (opt.) |
| Chopped green onions | ||
Directions
Puree first 10 ingredients in blender until almost smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 400'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 adding ⅓ 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.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>