CHINESE-STYLE PAN-SEARED SALMON FILLETS

SERVES 2

This is very good, quick and healthy. By the way, I recently found a source for dried ginger root. It's a nice alternative for those times when you need fresh ginger root but don't have any on hand. You can either chop or grate it and it has the same flavor as fresh, much better than store-bought ground ginger in a jar. This recipe can easily be doubled or, for lighter eaters, serve 4 ounces each.

INGREDIENTS

2 tablespoons hoisin sauce

1 tablespoon soy sauce

2 tablespoons canola or other vegetable oil, divided

1 tablespoon minced fresh garlic

1/4 teaspoon grated dried ginger root (or use fresh root)

2 thick salmon fillets, about 8 ounces each

1/2 cup dry sherry

In a small bowl, mix together the hoisin sauce, soy sauce, 1 tablespoon of the oil, garlic and ginger. Place the salmon in a large sealable plastic bag. Add the hoisin mixture and seal. Turn the bag several times to combine everything. Refrigerate for 30 to 60 minutes.

Remove salmon from bag and pat dry with paper towels. Reserve marinade. Heat a medium skillet over high heat. Add the remaining tablespoon of oil. Place salmon in pan, skin-side down and sear until nicely browned, about 3 minutes. Turn and brown other side for about 3 minutes. Remove from pan and cover lightly with foil. Add the reserved marinade and the sherry to the pan. Cook until reduced by about half or until slightly syrupy. Serve salmon on individual plates and drizzle each with some sauce.

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