Sesame-crusted salmon with ginger vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 large English cucumber*; peeled and coarsely chopped
½ cup Rice vinegar
⅛ teaspoon Salt
2 tablespoons Sugar
¼ cup Water
¼ cup Lite soy sauce
2 tablespoons Rice vinegar
1 tablespoon Honey
1 teaspoon Hot sauce
½ teaspoon Ground coriander
½ teaspoon Dark sesame oil
4 Salmon; (4-ounce) fillets
1 tablespoon Sesame seeds; toasted
1 large English cucumber; thinly sliced -ginger vinaigrette---
1 Piece (1 1/2-inch-long) fresh ginger; peeled
1 Garlic clove
2 tablespoons Rice vinegar
1 tablespoon Lite soy sauce
1 tablespoon Honey
⅛ teaspoon Dried red pepper; crushed
¼ cup Peanut oil
½ teaspoon Dark sesame oil

Directions

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 ½ 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: ½ 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@...> on Jan 23, 1998

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