Yield: 1 Servings
|4 \N||Salmon steaks; skin off, 6 to 7 ounces each|
|2 tablespoons||Canola oil|
|2 tablespoons||White sesame seeds|
|2 tablespoons||Black sesame seeds|
|\N \N||Salt and freshly ground black pepper|
|2 larges||Shallots; peeled and finely chopped, (about 1/4 cup)|
|1 tablespoon||Grated ginger|
|1 teaspoon||Hot chili oil|
|¼ cup||Dry sherry|
|¼ cup||Fish or clam broth|
|2 tablespoons||Soy sauce|
MICHAEL'S PLACE SHOW #ML1B40, COOKING WITH FISH Preheat the oven to 350 degrees.
Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
Season the steaks with salt and pepper.
Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.
Yield: 4 main course servings
c. Michael Lomonaco 1997
Posted to EAT-L Digest by Roger Young <ryoung@...> on Feb 20, 1998