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Ingredientes
- 2 Tbsp. Grated fresh ginger
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Chopped scallion, white part only
- 2 Tbsp. Minced cilantro
- 1 Tbsp. Warm chili paste
- 1/2 c. Rice wine vinegar
- 1/4 c. Mirin (Japanese rice wine) or possibly dry sherry
- 2 Tbsp. Hoisin sauce
- 1/2 c. Chicken stock
- 1 Tbsp. Vegetable oil
- 4 x 7 ounces salmon steaks Salt Fried basil leaves, for garnish Basil mashed potatoes Sesame asparagus
Direcciones
- 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.
- Cold to room temperature.
- Heat oil in a heavy-bottomed, ovenproof skillet till smoking. Season salmon with salt. Sear first sides till golden. Turn steaks and roast in oven for 3 min. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 397g | |
| Calories 351 | |
| Calories from Fat 133 | 38% |
| Total Fat 15.07g | 19% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 1mg | 0% |
| Sodium 847mg | 35% |
| Potassium 547mg | 16% |
| Total Carbs 29.48g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 11.82g | 8% |
| Protein 4.63g | 7% |
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