This is the salmon recipe with the longest list of ingredients, but most cooks will have most of them on hand. It is a very special and unforgettable dish.
Serve this with rice and a watercress or spinach salad.
FOR THE VINAIGRETTE
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon finely chopped fresh gingerroot
½ cup chopped red onion
2 tablespoons sesame seeds
¼ cup fresh lemon or lime juice
¼ cup orange, apple, or pineapple juice
¼ cup teaspoon sugar
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil or cilantro leaves
2 scallion greens, finely chopped
¼ to ½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
2 pounds salmon fillet, tiny bones removed with a tweezer, cut in half
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1. Prepare a grill.
2. Place a large skillet over medium heat and when it is hot, add the 2 tablespoons of oil. Add the garlic, ginger, onion, sesame seeds, and cook until the vegetables are soft and the seeds are lightly browned, about 5 minutes. Off heat, add the juices, sugar, vinegar, basil, scallion greens, salt, and pepper. (The vinaigrette can be covered and refrigerated up to 4 hours.)
3. Brush 1 tablespoon oil over the salmon, and sprinkle with the salt and pepper. Place the salmon on the grill and cook for about 3 to 4 minutes per side. Transfer the salmon to a serving platter and top with the vinaigrette. Serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)