by Chef Al Levinsohn
Wednesday, May 15, 2007
4 salmon filets (5 ounces each)
3/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
2 tablespoons minced scallions
1 tablespoon minced roasted red chili
1 teaspoon minced ginger root
2 teaspoons chopped cilantro
1. Prepare sauce. Combine all ingredients and set aside for 10 minutes for flavors to marry.
2. Pan-sear salmon until a crust forms on the flesh side. Turn and sear until its just cooked through -- about five to seven minutes. Place filet on a warm plate.
3. Spoon sauce to taste over salmon. Serve immediately with steamed rice and/or a green salad.