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Salmon: Oriental Salmon

Source of Recipe


Ron Berg, Chef and Owner of Berg's Landing



List of Ingredients



• 2 skinless salmon fillets (6 ounces each)
  
• 2 Tbsp sesame oil (divided)
  
• 2 Tbsp black or regular sesame seeds
  
• Salt to taste
  
• 2 Tbsp minced garlic
  
• 2 Tbsp freshly minced ginger
  
• ½ cup sugar
  
• 1 cup soy sauce
  
• 2 Tbsp cornstarch mixed with 2 Tbsp water (about)
  
• 1½ cups fresh Asian vegetables of your choice
  
• 1 to 1½ Tbsp vegetable oil (to sauté vegetables)
  
• Steamed white rice
  






Instructions



1. Preheat oven to 450° F.
   Season fillets by coating with 1 tablespoon sesame oil, then the sesame seeds. Add salt to taste. Set in a baking pan or cookie sheet with sides, and bake in a preheated oven to desired doneness, 10 to 15 minutes. Baking time will depend on thickness of fillets.
   
   
2. While fish is baking, make sauce by combining garlic, ginger, sugar, remaining 1 tablespoon sesame oil, and the soy sauce in a small saucepan. Bring to a boil, then reduce heat to a simmer and cook 5 minutes. In a small bowl, mix cornstarch and water until smooth. Slowly add some of the mixture to the sauce and cook until thick enough to coat the back of a spoon. Add cornstarch mixture as needed.
   
   
3. Sauté vegetables in the vegetable oil in a covered sauté pan until tender. When vegetables are tender, add sauce and gently mix. Spoon vegetables over baked fillets and serve immediately over steamed rice.
   
   Makes 2 servings.