Salmon In Pesto Sauce

Recipe Ingredients

3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Rice vinegar
3 tablespoons	45ml	Light soy sauce
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Crushed Sichuan peppercorns
1/4 teaspoon	1.3ml	Freshly ground black popper
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Minced fresh ginger root
2 tablespoons	30ml	Peanut oil
1 lb	454g / 16oz	Salmon fillet
1 tablespoon	15ml	Cornstarch
2		Garlic - peeled and
2 tablespoons	30ml	Minced scallions
1 tablespoon	15ml	Minced cilantro

Recipe Instructions

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 mixture and marinate for at least 20 minutes. (This can be done several hours 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 until light pink, just firm to touch and flakes when tested with fork. (A 1/2-inch-thick fillet should take about 5 minutes.) In a small bowl, combine cornstarch with 1 Tbs. cold water.

Place a 10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When hot, add remaining ginger and garlic. Saute for 15 seconds, then add lemon juice mixture. Bring to slow boil, stir in scallions and cilantro, then stir in small amount cornstarch mixture 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 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 eaten cold while you stand in front of the refrigerator. The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.

Source:
Better Homes and Gardens Cooking for Today Stir-Fries

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