: only 2 TB chopped cilantro 1 TB hot chili paste 1/2 c rice wine vinegar 1/4 c Mirin (Japanese rice wine) : or dry sherry 2 TB hoisin sauce 1/2 c chicken stock 1 TB vegetable oil 4 7-oz salmon steaks : Salt : Fried basil leaves, for : garnish : Basil mashed potatoes : 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
2 grated fresh ginger
3 minced scallion, white part
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.3mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
american, baking, basil, beef, boiling, garlic, gingerglazed, main, mashed, minced, roasting, salmon, simmering, steak, title, vegan
