Ginger Glaze:

2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons Hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 (7 oz. ea.) salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
1 tsp. sesame oil
asparagus

Preheat oven to 450°F.

Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with ginger glaze. Roast for 1 minute more or until salmon flakes easily with a fork and is a lighter pink and opaque in color.

Serve with potatoes and asparagus, garnished with basil leaves.

Makes 4 servings.

Submitted by: CM