6 Tbsp Delizia Honey Ginger Balsamic Vinegar
2 Tbsp Delizia Garlic Extra Virgin Olive Oil
2 Tbsp minced scallion, white part only
2 Tbsp chopped cilantro
1 Tbsp hot chili paste
1/4 cup Delizia Pineapple Balsamic Vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 Tbsp Hoisin sauce
1/2 cup chicken stock
1 Tbsp Delizia Extra Virgin Olive Oil
1 tsp Delizia Roasted Sesame Oil
1 tsp brown sugar
4 7oz. salmon steaks
Galena Garlic Company Sea Salt
Serve with the following:
Fried basil leaves, for garnish
Basil mashed potatoes side
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 Garlic 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