Mansion at turtle creek salmon steaks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Ginger Glaze--- | ||
| 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) or dry sherry |
| 2 | tablespoons | Hoisin sauce |
| ½ | cup | Chicken stock |
| 1 | tablespoon | Vegetable oil |
| 4 | 7 ounces salmon steaks | |
| Salt | ||
| Fried basil leaves; for garnish | ||
| Basil mashed potatoes | ||
| Sesame asparagus | ||
Directions
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 servings
Recipe by: CHEF DU JOUR DEAN FEARING SHOW/tpogue@...
Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <tpogue@...> on Oct 25, 1997