Magnolias at the Mill, Loudoun County, Lacquered Salmon

Heart-healthy salmon gets glamorous with a lacquer of sherry, soy sauce and ginger.

Servings: 4

Cook Time: 40 minutes

Pair With: A silky Pinot Noir.

Source: Recipe and photo courtesy Chef Mark Marrocco, Magnolias at the Mill, Loudoun County, VA.


4  salmon fillets, 1 inch thick
1  green onion, chopped
1 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon fresh ginger root, peeled and minced
1 tablespoon sherry wine
1 -2 tablespoon honey
1 dash Tabasco sauce
1/2 teaspoon  ground black pepper
1 clove garlic
1/4 teaspoon ground turmeric


Puree sauce ingredients in a blender until almost smooth: the green onion, soy sauce, cornstarch, sesame oil, ginger, sherry, honey, Tabasco, pepper, garlic and turmeric.  The sauce can be prepared 1 day ahead--cover and refrigerate until use.

Preheat oven to 400 degrees. Lightly oil a baking dish. Place fillets, skin side down in dish. Pour half of the sauce over fish. Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce.  If sauce begins to dry out or burn, add 1/3 cup water to dish. Arrange the fish on a platter and spoon the sauce on top. Serve with wasabi whipped potatoes and stir fry vegetables.


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