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Marco Polo Salmon with South Seas Salsa
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Steamed Salmon with Salsa


Serves/Makes:serves 4 as entree

  • 2 pounds salmon fillet cut in four pieces
  • 1 tbs (15 ml) light soy
  • 1 tbs (15 ml) dry sherry
  • 1 tbs (15 ml) sesame oil
  • 1 tbs (15 ml) peanut oil
  • 1 tbs (15 ml) minced ginger
  • Salsa
  • 1/2 lb (.2 kg) vine-ripened tomatoes
  • 1/2 cup (125 ml) chopped green onions
  • 1 tbs (15 ml) chopped basil
  • 1/4 cup (60 ml) chopped cilantro
  • 1 clove garlic minced
  • 1-1/2 tbs (20 ml) lime juice
  • 1 tbs (15 ml) peanut oil
  • 1 tbs (15 ml) fish sauce or soy sauce
  • 1 tbs (15 ml) light brown sugar
  • 1 tsp (5 ml) Chinese chili sauce (add to taste since varieties can vary
  • Combine soy, sherry, sesame oil, and minced ginger.
  • Rub fillets with mixture and marinate for min of 30 minutes (several hours is better.)
  • Place layer of foil in Chinese steamer tray leaving room around edges for steam to circulate.
  • Rub foil with peanut oil to prevent sticking.
  • Once water is at rapid boil, lay fillets in steamer and place over boiling water, covered.
  • Cook for approximately 5 minutes; fish should be firm to touch and flake with poke of fork.
  • Salsa:
  • Chop/mix all ingredients by hand or processor, my salsa maker from the fair works like a charm on this.
  • Do not refrigerate if serving that day; if refrigerated let warm to room temperature before serving.
  • Spoon salsa on or beside salmon fillets as compliment.
Inspired by the Chopstix and Pacific Flavors cookbooks, both by Hugh Carpenter and Teri Sandison.

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