Ingredients
1/4 c. soy sauce
2 tbsp. dry sherry
1/2 c. canned low-sodium chicken broth or homemade stock
1/2 tsp. sugar
1 1/2 tsp. grated fresh ginger
1 clove garlic
2 tbsp. plus 2 teaspoons cornstarch
3 tbsp. water
1 egg white
2 lb. center-cut salmon fillet
1/4 c. sesame seeds
1/4 c. Cooking oil
Preparation
Step 1In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.Step 2Whisk 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.Step 3In 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.Step 4Pour 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.Step 5Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.Step 6Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.
