Lacquered Salmon

         Yield: 2 Servings
Categories: Asian, Seafood, Main Dishes

1/2 c Soy sauce 1 1/2 ts Cornstarch 1 1/2 ts Sesame oil 1 1/2 ts Fresh ginger root,minced 1 1/2 ts Rice wine or dry Sherry 3/4 ts Honey 1/4 ts Tabasco sauce 1/4 ts Freshly ground black pepper 1/2 c Garlic, chopped 1 ds Turmeric 2 Salmon fillets, 8 ounces -each 1/2 bn Green onions, trimmed 2 2/3 tb Water Chopped green onions, for -garnish Puree first 10 ingredients in blender until almost smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 400#161#F. Lightly oil 2 medium baking dishes. Divide fish between prepared dishes. Add 1 bunch whole green onions to each dish. Pour half of sauce over fish, dividing between dishes. Bake until fish is just cooked through, basting frequently with remaining sauce and add 1/3 cup water to each dish if sauce begins to burn, about 20 minutes. Arrange fish and baked green onions on plates; garnish with chopped green onions. Notes: Serve as part of a menu including Sauteed Kale and Potatoes Nana from the Index. Suggested Wine: Pinot Noir Nutr. Links: 0 0 0 0 4734 0 0 0 0 0 0 0 0 0 Per serving: 292 Calories; 9g Fat (30% calories from fat); 38g Protein; 12g Carbohydrate; 88mg Cholesterol; 3436mg Sodium Recipe By: Bon Appetit/October 1994