"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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This recipe for LACQUERED SALMON, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Wednesday, October 3, 2007


2 c soy sauce
2 T cornstarch
2T sesame oil
2T minced peeled fresh ginger
2T rice wine or dry Sherry
1 T honey
1 t Tabasco
1 t ground black pepper 2 garlic cloves, chopped

Puree in blender until almost smooth. Can be prepared 1 day ahead and refrigerated.

8 - 8 oz salmon fillets
chopped green onions

Preheat oven to 400F. Lightly oil 2 medium baking sheets. Divide fish between prepared dishes. Pour half of sauce over fish. Bake until fish is just cooked through, basting frequently with remaining sauce and adding water to dishes if sauce begins to burn, about 20 minutes. Garnish with chopped green onion.




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