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Asian-Canadian Salmon

February 11th, 2010 by Alice

From Jessie Branom-Zwick

Salmon for the appropriate number of people
Soy sauce substitute (Maggi’s?), some for glaze (not sure how much — maybe 1/4 cup per pound?)
Brown sugar, some for glaze (not sure how much — maybe 1/8 cup per pound?)
Fresh ginger, quantity not quite known but two inches per pound should be plenty
Butter substitute. The desired qualities of butter are solidity and mild but tasty flavor.

Directions:

Essentially, make an Asian-style frosting to put on the salmon, coat the salmon, lay in a baking sheet and bake at 450F for about 10 minutes (until done)

One Response

Jessie writes:
July 3rd, 201012:43 amat

Oops! It’s actually 10 minutes per inch of thickness. Try to obtain a fish that is evenly thick, then measure it where it is thickest (that is, not at the tail).