Sesame-crusted salmon with ginger vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | English cucumber*; peeled and coarsely chopped |
| ½ | cup | Rice vinegar |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| ¼ | cup | Water |
| ¼ | cup | Lite soy sauce |
| 2 | tablespoons | Rice vinegar |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Hot sauce |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Dark sesame oil |
| 4 | Salmon; (4-ounce) fillets | |
| 1 | tablespoon | Sesame seeds; toasted |
| 1 | large | English cucumber; thinly sliced -ginger vinaigrette--- |
| 1 | Piece (1 1/2-inch-long) fresh ginger; peeled | |
| 1 | Garlic clove | |
| 2 | tablespoons | Rice vinegar |
| 1 | tablespoon | Lite soy sauce |
| 1 | tablespoon | Honey |
| ⅛ | teaspoon | Dried red pepper; crushed |
| ¼ | cup | Peanut oil |
| ½ | teaspoon | Dark sesame oil |
Directions
Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides.
Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in ½ cup vinegar and salt.
Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside.
Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork.
Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: ½ cup.
*English cucumbers are found sealed in plastic wrap in the produce section.
NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998