Yield: 1 Servings
|\N \N||---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 \N||7 ounces salmon steaks|
|\N \N||Fried basil leaves; for garnish|
|\N \N||Basil mashed potatoes|
|\N \N||Sesame asparagus|
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