Recipe - Lacquered Salmon

One half cup Soy sauce
1 One half teaspoon Cornstarch
1 One half teaspoon Sesame oil
1 One half teaspoon Fresh ginger root,minced
1 One half teaspoon Rice wine or dry Sherry
Three fourths teaspoon Honey
One fourth teaspoon Tabasco sauce
One fourth teaspoon Freshly ground black pepper
One half cup Garlic, chopped
1 ds Turmeric
2 Salmon fillets, 8 ounces
each
One half bn Green onions, trimmed
2 2/3 tablespoon 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

Posted to EATL Digest 4 November 96

Date: Tue, 5 Nov 1996 09:27:40 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM