Lacquered Salmon
- 1/2 c Soy sauce
- 1 1/2 ts Cornstarch
- 1 1/2 ts Sesame oil
- 1 1/2 ts Fresh ginger root,minced
- 1 1/2 ts Rice wine or dry Sherry
- 3/4 ts Honey
- 1/4 ts Tabasco sauce
- 1/4 ts Freshly ground black pepper
- 1/2 c Garlic, chopped
- 1 ds Turmeric
- 2 Salmon fillets, 8 ounces
- -each
- 1/2 bn Green onions, trimmed
- 2 2/3 tb Water
- Chopped green onions, for
- -garnish
Puree first 10 ingredients in blender until almost smooth. (Can be prepared
1 day ahead. Cover and refrigerate.)
Preheat oven to 400#161#F. Lightly oil 2 medium baking dishes. Divide fish
between prepared dishes. Add 1 bunch whole green onions to each dish. Pour
half of sauce over fish, dividing between dishes. Bake until fish is just
cooked through, basting frequently with remaining sauce and add 1/3 cup
water to each dish if sauce begins to burn, about 20 minutes. Arrange fish
and baked green onions on plates; garnish with chopped green onions.
Notes: Serve as part of a menu including Sauteed Kale and Potatoes Nana
from the Index.
Suggested Wine: Pinot Noir
Nutr. Links: 0 0 0 0 4734 0 0 0 0 0 0 0 0 0
Per serving: 292 Calories; 9g Fat (30% calories from fat); 38g Protein; 12g
Carbohydrate; 88mg Cholesterol; 3436mg Sodium
Recipe By: Bon Appetit/October 1994
Posted to EAT-L Digest 4 November 96
Date: Tue, 5 Nov 1996 09:27:40 -0500
From: "McNamara, Kelly"
1 day ahead. Cover and refrigerate.)
Preheat oven to 400#161#F. Lightly oil 2 medium baking dishes. Divide fish
between prepared dishes. Add 1 bunch whole green onions to each dish. Pour
half of sauce over fish, dividing between dishes. Bake until fish is just
cooked through, basting frequently with remaining sauce and add 1/3 cup
water to each dish if sauce begins to burn, about 20 minutes. Arrange fish
and baked green onions on plates; garnish with chopped green onions.
Notes: Serve as part of a menu including Sauteed Kale and Potatoes Nana
from the Index.
Suggested Wine: Pinot Noir
Nutr. Links: 0 0 0 0 4734 0 0 0 0 0 0 0 0 0
Per serving: 292 Calories; 9g Fat (30% calories from fat); 38g Protein; 12g
Carbohydrate; 88mg Cholesterol; 3436mg Sodium
Recipe By: Bon Appetit/October 1994
Posted to EAT-L Digest 4 November 96
Date: Tue, 5 Nov 1996 09:27:40 -0500
From: "McNamara, Kelly"
