Salmon in Pesto Sauce

Directions

In a small bowl, combine lemon juice, rice vinegar, 2 tablespoons of the light soy sauce, sugar, salt, Sichuan peppercorns and black pepper.

Set aside.

In a separate bowl, combine remaining 1 tablespoon soy sauce, Sherry, sesame oil and 1 tablespoon 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.

In a small bowl, combine cornstarch with 1 tablespoon cold water.

Place a 10-inch sauté pan over medium-high heat. Add 1 tablespoon peanut oil. When hot, add remaining ginger and garlic.

Sauté 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.