Salmon In Pesto Sauce

Ingredients

45 ml lemon juice
45 ml rice vinegar
45 ml soy sauce
26 gr sugar
1 gr salt
1 gr sichuan peppercorns
1/4 black popper
16 ml dry sherry
16 ml sesame oil
12 gr ginger root
30 ml peanut oil
290 gr salmon fillet
8 gr cornstarch
2 garlic
2 scallions
1 cilantro
5 tbs
1 around edges to allow steam to circulate
1/2 fillet should take about
10 saute over high hea

Instructions

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, 0. 487012987012.99.