Salmon in pesto sauce

Yield: 2 Servings

Ingredients:

3 tb Lemon juice
3 tb Rice vinegar
3 tb Light soy sauce
2 tb Sugar
1/2 ts Salt
1/2 ts Crushed Sichuan peppercorns
1/4 ts Freshly ground black popper
1 tb Dry Sherry
1 tb Sesame oil
2 tb Minced fresh ginger root
2 tb Peanut oil
1 lb Salmon fillet in I or 2 -pieces
1 tb Cornstarch
2 Cloves garlic peeled and -minced
2 tb Minced scallions
1 tb Minced cilantro

Instructions:

Check this one out. It has "pesto" in the title but has no basil in it and is a Chinese recipe. Hmmm... In a small bowl combine lemon juice rice vinegar 2 Tbs. light soy sauce sugar salt Sichuan peppercorns and black pepper. Set aside. In a separate bowl combine remaining I Tbs. soy sauce Sherry sesame oil and 1 Tbs. ginger. Rub fish with mixture and marinate for at least 20 minutes. (This can be done several hours in advance.) Fill a large pan with water and bring to rapid boil. Meanwhile place a layer of foil in a Chinese steamer tray covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Lay salmon on foil in tray and place tray over boiling water. Cover and steam salmon until light pink just firm to touch and flakes when tested with fork. (A 1/2-inch-thick fillet should take about 5 minutes.) In a small bowl combine cornstarch with 1 Tbs. cold water. Place a 10-inch saute pan over medium-high heat. Add 1 Tbs. peanut oil. When hot add remaining ginger and garlic. Saute for 15 seconds then add lemon juice mixture. Bring to slow boil stir in scallions and cilantro then stir in small amount cornstarch mixture to lightly thicken sauce. Remove from heat. When salmon is cooked remove steamer tray and lift fish out on foil. Slide fish onto platter or dinner plates. Spoon sauce over fish. Serve at once. Serves 2 as a main course 6 as part of a multi-course Asian dinner. NOTE: Salmon is excellent served at room temperature or eaten cold while you stand in front of the refrigerator. The pesto sauce is good on any steamed baked broiled or grilled firm-fleshed fish fillet. From the Hayward Daily Review 9/21/88. Posted by Stephen Ceideberg; November 4 1992.