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Recipe: Sesame-Crusted Salmon with Ginger Vinaigrette
Categories: Seafood
Yield: 4 Servings
1 lg English cucumber*; peeled
-- and coarsely chopped
1/2 c Rice vinegar
1/8 ts Salt
2 tb Sugar
1/4 c Water
1/4 c Lite soy sauce
2 tb Rice vinegar
1 tb Honey
1 ts Hot sauce
1/2 ts Ground coriander
1/2 ts Dark sesame oil
4 Salmon; (4-ounce) fillets
1 tb Sesame seeds; toasted
1 lg English cucumber; thinly
-- sliced
-- ginger vinaigrette---
1 Piece (1 1/2-inch-long)
-- fresh ginger; peeled
1 Garlic clove
2 tb Rice vinegar
1 tb Lite soy sauce
1 tb Honey
1/8 ts Dried red pepper; crushed
1/4 c Peanut oil
1/2 ts Dark sesame oil
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 1/2 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: 1/2 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@aol.com> on Jan 23, 1998
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