Salmon with Chinese Pesto is one of those awesome Asian fusion recipes. It is perfect for entertaining but easy enough to qualify for an everyday dinner. I’m not sure why but I always seem to make this dish in the spring.
The Chinese pesto sauce made is a pan on the stove so the salmon can be steamed, baked or grilled. Use your preferred method. The recipe suggests marinating the salmon for about thirty minutes, manageable in my mind but it doesn’t always happen in my kitchen.
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Do you pass over a recipe as soon as there is an ingredient you don’t have? Some days that’s fine. But when you are feeling adventurous and you want to expand your usual repertoire of meals you might need to expand your pantry.
I do a lot of Asian cooking so wrote this post, The Asian Pantry about all the gluten free options available. If you like Asian food you need to go beyond just gluten free soy sauce and ginger (fresh, frozen or minced in a jar). For this recipe you need fresh cilantro, sesame oil and dry sherry.
Once you buy some new ingredients you will want a few other recipes to use them in. Try some of these:
SICHUAN PEPPERCORNS – You go find the Sichuan peppercorns and I’ll work on posting another recipe to use them in. Until you find them (or if you aren’t going to look) just substitute an equal amount of regular black pepper.
This salmon could be part of dinner for entertaining. Ever thought of having a Gourmet Dinner Club? You can read my post about that or just invite friends for dinner. Choosing a main course dish I’ve made a few times lets me focus on nice side dishes to create a great menu. My menu might include:
Make this Salmon with Chinese Pesto the main course accompanied by a seasonal vegetable and plain white rice or coconut rice. Coconut rice is Thai but this is Asian fusion and these flavours all work well together.
To end any Asian fusion meal this dairy free Coconut Ice Cream with fresh mango is perfect.
This recipe is adapted from one of my favourite cookbook authors and cooking instructors, Hugh Carpenter. I’ve attended a few of his cooking classes and own several of his cookbooks including Pacific Flavors and Chopstix.
Let me know in the comments below if you tried any of these Asian fusion recipes.
|4-4 oz salmon filets|
|1 Tbsp GF soy sauce|
|1 Tbsp dry sherry|
|1 Tbsp sesame oil|
|1 Tbsp finely minced ginger|
|CHINESE PESTO SAUCE|
|Thickening - 1 Tbsp cornstarch & 1 Tbsp water|
|1 Tbsp finely minced ginger|
|2 cloves garlic, minced|
|3 Tbsp lemon juice|
|3 Tbsp rice vinegar|
|2 Tbsp finely chopped green onion|
|2 Tbsp GF soy sauce|
|2 Tbsp sugar|
|1 Tbsp chopped cilantro|
|½ tsp salt|
|½ tsp crushed Sichuan peppercorns (or substitute with more black pepper)|
|¼ tsp finely ground black pepper|
|1 Tbsp vegetable oil|
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