Try this Salmon in Pesto Sauce recipe, or contribute your own.
Suggest a better descriptionCheck 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. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (412g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 388 | ||
Calories from Fat: 183 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20.3g | 27 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1602.3mg | 55 % | |
Potassium 170.2mg | 4 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 48.2g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 388
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.