Salmon in Ginger Sauce (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health)
Total Servings: 4
2 and one half lbs. salmon filet, half pound each (2 ½ pounds)
3 Tbsp. sherry, dry
2 Tbsp. soy sauce (low sodium)
1 Tbsp. oriental sesame seed oil
1 Tbsp. ginger, finely minced
2 Tbsp. Chinese parsley, chopped
3 tsp. margarine
Combine sherry, soy sauce, and oil.
Baste fish with the marinade.
Sprinkle with ginger and parsley.
Dot with margarine (approx. one and one half tsp. per filet)
Refrigerate until ready to cook.
Preheat oven to broil.
Put in broiling pan and place below broiler.
Broil salmon until easily flakes with a fork (approximately 5 minutes)