Salmon with Chinese Pesto
Except for the soy sauce this Salmon with Chinese Pesto is naturally gluten free. It's a healthy Asian fusion recipe that is great for a weeknight dinner and will bring rave reviews from friends you make it for.
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Servings: 4 people
Ingredients
- 4 4-oz salmon filets
MARINADE
- 1 tablespoon gluten free soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon finely minced ginger
CHINESE PESTO SAUCE
- 1 tablespoon finely minced ginger
- 2 cloves garlic, minced
- 3 tablespoon lemon juice
- 3 tablespoon rice vinegar
- 2 tablespoon finely chopped green onion
- 2 tablespoon gluten free soy sauce
- 2 tablespoon sugar
- 1 tablespoon chopped cilantro
- ½ teaspoon salt
- ½ teaspoon crushed Sichuan peppercorns (or substitute with more black pepper)
- ¼ teaspoon finely ground black pepper
THICKENING
- 1 tablespoon cornstarch
- 1 tablespoon water
COOKING
- 1 Tbsp vegetable oil
Instructions
MARINATE SALMON
- Combine soy sauce, dry sherry, sesame oil and ginger then pour over salmon in a shallow bowl. Marinate for 20 minutes.
COOK SALMON
- Fill a wok with a few inches of water and top. Line a bamboo steamer with a piece of foil and place inside the wok leaving space for the steam to come through. Cover the wok and bring the water to a boil over medium-high heat.
- Place salmon on the foil, cover and steam until the it is firm to the touch and flakes with a fork, 12-15 minutes depending on the thickness of the salmon.
- While the salmon is cooking make the Chinese Pesto.
CHINESE PESTO SAUCE
- Combine cornstarch and water in a small dish, set aside.
- Combine ginger and garlic and set aside.
- Combine remaining sauce ingredients in a measuring cup and set aside.
- Heat oil in a saucepan over medium-high heat. Sauté ginger and garlic for 30 seconds then add lemon juice mixture. Bring to a low boil and reduce heat. Stir in the cornstarch mixture and continue stirring as it thickens. Remove from heat, pour over salmon and serve.