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Glazed Salmon with Chili-Basil Sauce
Lime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it's sold in many Asian markets—by all means use it; it packs a stronger, more savory punch than Italian basil. You'll need a 12-inch oven-safe skillet for cooking the salmon. Serve with steamed or stir-fried greens and rice.
tablespoons chili-garlic sauce
tablespoons packed dark brown sugar
01Heat the oven to 400°F with a rack in middle position. In a small bowl, stir together ⅔ cup water, the chili-garlic sauce, sugar, fish sauce and soy sauce until the sugar dissolves. In another small bowl, stir together the cornstarch and 1 tablespoon water.
Nice and tasty. I like that I can finish the salmon in the oven - I'm so over all of these many recipes that have you cook salmon on your stove and cleanup takes ages because of all of the spatter. I could not find lemongrass either so did without and it tasted good. I can see the sauce for pork or chicken, too, or just rice. Maybe shallots would be a decent substitute. The flavor would be a little different but shallots seem to do well with many dishes.
This was absolutely delicious! I couldn't find lemongrass in my little southern town, so made it without it! It was very tasty and even my picky eater husband liked it! I will find a way to use this sauce in other things, as it was full of flavor. So happy I found your site and am anxiously awaiting your cookbook! Not that you need them, but kudos to you and your team!