Austin's soy-lacquered salmon with green onions from Salmon: A Cookbook by Diane Morgan

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Notes about this recipe

  • mharriman on November 06, 2020

    Of all the recipes I’ve made from this cookbook, this one is our favorite, and we’ll mark it to repeat. The soy sauce, julienned ginger, and green onions, poached with the salmon fillets, add a distinctive Asian flavor, reminiscent of dishes I’ve had in Japanese restaurants. I added a bit of cornstarch to the soy sauce mixture to thicken it up a bit. Served the fillets and sauce adjacent to steamed jasmine rice in shallow pasta bowls. That worked well because the sauce is fairly liquidy. The only quibble I have isn’t with the recipe but with the wine pairing suggestions: fresh ginger and soy sauce pair nicely with Gewurtztraminer and Riesling, not Albariño or sauvignon blanc. We enjoyed this dish with Riesling.

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