Ginger-Glazed Salmon Steak on Basil Mashed Potatoes with Sesame Asparagus
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ginger glaze | |||
| 2 | tablespoon |
ginger
fresh, grated |
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
scallions, spring or green onions
white part only |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | tablespoon |
thai chili paste
hot |
|
| ½ | cup |
rice vinegar
|
|
| ¼ | cup |
mirin (sweet seasoning)
or sherry, dry |
*
|
| 2 | tablespoons |
hoisin sauce
|
|
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
salmon steaks
7 ounces each |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
basil
fresh, for garnish |
*
|
| 1 | x |
mashed potatoes
basil |
*
|
| 1 | x |
asparagus
sesame |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ginger glaze | |||
| 3E+1 | ml |
ginger
fresh, grated |
|
| 3E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
scallions, spring or green onions
white part only |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 15 | ml |
thai chili paste
hot |
|
| 0.5 | cup |
rice vinegar
|
|
| 0.3 | cup |
mirin (sweet seasoning)
or sherry, dry |
*
|
| 3E+1 | ml |
hoisin sauce
|
|
| 0.5 | cup |
chicken broth
|
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
salmon steaks
7 ounces each |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
basil
fresh, for garnish |
*
|
| 1 | x |
mashed potatoes
basil |
*
|
| 1 | x |
asparagus
sesame |
*
|
Directions
Preheat oven to 450 degrees.
Make glaze: In a small saucepan combine all ingredients and bring to a boil.
Simmer 30 seconds and remove from heat.
Cool to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking.
Season salmon with salt.
Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes.
Brush with Ginger Glaze. Roast for 1 minute more.
Serve with potatoes and asparagus, garnished with basil leaves.
