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Ingredients
- 3 Tbsp. Lemon juice
- 3 Tbsp. Rice vinegar
- 3 Tbsp. Light soy sauce
- 2 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 tsp Crushed Sichuan peppercorns
- 1/4 tsp Freshly grnd black popper
- 1 Tbsp. Dry Sherry
- 1 Tbsp. Sesame oil
- 2 Tbsp. Chopped fresh ginger root
- 2 Tbsp. Peanut oil
- 1 lb Salmon fillet, in I or possibly 2
- 1 Tbsp. Cornstarch
- 2 x Cloves garlic -- peeled and
Directions
- 2 Tbsp. Chopped scallions1 Tbsp. Chopped cilantro
- Check this one out. It has "pesto" in the title, but has no basil in it and is a Chinese recipe. Hmmm...
- In a small bowl, combine lemon juice, rice vinegar, 2 Tbs. light soy sauce, sugar, salt, Sichuan peppercorns and black pepper. Set aside.
- In a separate bowl, combine remaining I Tbs. soy sauce, Sherry, sesame oil and 1 Tbs. ginger. Rub fish with mix and marinate for at least 20 min. (This can be done several hrs in advance.)
- Fill a large pan with water and bring to rapid boil. Meanwhile, place a layer of foil in a Chinese steamer tray, covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Lay salmon on foil in tray and place tray over boiling water. Cover and steam salmon till light pink, just hard to touch and flakes when tested with fork. (A 1/2-inch-thick fillet should take about 5 min.)
- In a small bowl, combine cornstarch with 1 Tbs. cool water. Place a 10-inch saute/fry pan over medium-high heat. Add in 1 Tbs. peanut oil. When warm, add in remaining ginger and garlic. Saute/fry for 15 seconds, then add in lemon juice mix. Bring to slow boil, stir in scallions and cilantro, then stir in small amount cornstarch mix to lightly thicken sauce. Remove from heat.
- When salmon is cooked, remove steamer tray and lift fish out on foil.
- Slide fish onto platter or possibly dinner plates. Spoon sauce over fish.
- Serve at once.
- Serves 2 as a main course, 6 as part of a multi-course Asian dinner.
- NOTE: Salmon is excellent served at room temperature or possibly eaten cool while you stand in front of the refrigerator. The pesto sauce is good on any steamed, baked, broiled, or possibly grilled hard-fleshed fish fillet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 2 servings | |
| Calories 759 | |
| Calories from Fat 455 | 60% |
| Total Fat 50.8g | 64% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 2072mg | 86% |
| Potassium 961mg | 27% |
| Total Carbs 23.12g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.33g | 10% |
| Protein 48.2g | 77% |
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