Sesame-Crusted Salmon with Ginger Vinaigrette

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Sesame-Crusted Salmon with Ginger Vinaigrette Ingredients

1 lg English cucumber*; peeled	1 tb Sesame seeds; toasted
1/2 c Rice vinegar	1 lg English cucumber; thinly
1/8 ts Salt	ginger vinaigrette
2 tb Sugar	1 Piece (1 1/2-inch-long)
1/4 c Water	1 Garlic clove
1/4 c Lite soy sauce	2 tb Rice vinegar
2 tb Rice vinegar	1 tb Lite soy sauce
1 tb Honey	1 tb Honey
1 ts Hot sauce	1/8 ts Dried red pepper; crushed
1/2 ts Ground coriander	1/4 c Peanut oil
1/2 ts Dark sesame oil	1/2 ts Dark sesame oil
4 Salmon; (4-ounce) fillets

Instructions for Sesame-Crusted Salmon with Ginger Vinaigrette

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 1/2 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: 1/2 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 on Jan 23, 1998

Main Ingredient: FishCuisine: Uncategorized

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