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Baked Salmon with Lemongrass, Ginger and Garlic

Recipe Introduction


Source: Cook's Magazine April 1990






List of Ingredients



• Marinade:
  
• 1 stalk lemon grass, outer leaves removed, inner bulb minced
  
• 1 1/2 ounces fresh ginger root, peeled
  
• 3 large cloves garlic, peeled
  
• 1 small red chile pepper, fresh, hot, seeded
  
• 3 tablespoons dark sesame oil
  
• 1 1/2 tablespoons rice wine vinegar
  
• Salt
  
• Ground black pepper
  
• Fish:
  
• 6 salmon fillets (2-pound)
  
• 1 tablespoon dark sesame oil
  






Instructions



1. For the paste, put all ingredients including 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; process to a smooth paste.
   
   
2. Brush salmon fillets with oil, then transfer, skin side down, to a baking dish. Spread 2 tablespoons of the paste on each fillet. Cover and refrigerate 2 hours.
   
   
3. Heat oven to 400ºF. Bake salmon fillets until opaque throughout, about 12 minutes. Serve immediately.
   
   
4. Servings: 6