Serves 4 and can be doubled
This salmon recipe is nice enough for company and easy enough to serve as a weekday fish. I serve it as a first course or as the main course in a dairy holiday meal. It’s beautiful on the plate.
1/4 cup soy sauce
2 tablespoons red wine
1/2 cup pareve chicken broth
1/2 teaspoon sugar
1-1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
2 pounds center-cut salmon fillet, cut into 4 pieces
1/4 cup sesame seeds
1/4 cup cooking oil
In a small bowl, combine the soy sauce, red wine, pareve chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.