Ginger Glazed Salmon Steaks


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

Asparagus 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

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