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Marinaded Cilantro Ginger Salmon


1/4 cup minced green onion
1/4 cup chopped fresh cilantro
2 tbl minced garlic
1 tbl minced fresh ginger
1 tsp minced tangerine peel
1/2 cup freshly squeezed tangerine juice
1/4 cup hoisin sauce
2 tbl thin soy sauce
2 tbl honey
1 tbl dark sesame oil
1 tbl white wine vinegar
1 tbl Asian chili sauce (more to taste)
1 tbl toasted white sesame seeds

Blend all ingredients well and reserve 1/4 cup marinade for brushing over the salmon while grilling. Marinate the salmon for about an hour in the fridge. I didn't discard the marinade after removing the salmon from it but instead placed it in a sauce pan and reduced it slightly. After grilling the salmon I spooned a small amount of the reduced sauce over each salmon filet and served.

Its dish was even more popular than the grilled duck breasts with the Cabernet sour cherry sauce although I preferred the duck.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.