Laquered salmon
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Fresh ginger root, peeled, minced |
| 1 | tablespoon | Sherry |
| ½ | tablespoon | Honey |
| 1 | dash | Tabasco sauce |
| ½ | teaspoon | Ground black pepper |
| 1 | Clove garlic | |
| ¼ | teaspoon | Ground turmeric |
| 4 | Salmon fillets 1 inch thick | |
| Green onion chopped | ||
SAUCE
FISH
Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead - cover and refrigerate). Preheat oven to 400F. Lightly oil a baking dish. Place fillets, skin side down in dish, pouring half of sauce over fish. Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding ⅓ c water to dish if sauce begins to burn. Arrange fish on platter pouring sauce over.
Per serving: 281 Calories; 9g Fat (31% calories from fat); 37g Protein; 10g Carbohydrate; 88mg Cholesterol; 3430mg Sodium Posted to EAT-L Digest 12 Sep 96 Recipe by: Bon Appetit-10/94 p 85 From: Audrey Butler <audrey-butler@...> Date: Fri, 13 Sep 1996 16:10:02 -0600