Teriyaki Salmon With Horseradish Dip

Course : Dips
Source:
Serves: 4
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Ingredients:

6 tablespoons light soy sauce
6 tablespoons sweet sherry
1 tablespoon soft brown sugar
1 piece fresh ginger root -- 1-inch long, crushed
1 clove garlic -- crushed
8 pieces salmon scallops - -- (3 oz ea), skinned
1 tablespoon white wine vinegar
2 teaspoons creamed horseradish sauce
1 tablespoon sesame seeds
 

Preparation / Directions:

Put 4 tablespoons each of the soy sauce and sherry in a small pan with half the sugar, the ginger, and garlic and stir over low heat to dissolve the sugar. Bring to a boil, then simmer for about 5 minutes until reduced and thickened slightly. Leave to cool completely, then strain into a shallow nonmetallic dish. Add the salmon to the soy marinade, stirring to coat. Cover and set aside for 30 minutes. Meanwhile, put the remaining soy sauce, sherry, and sugar in a small pan with the vinegar and cook over low heat until the sugar dissolves. Stir in the horseradish and keep warm. Preheat the broiler. Thread each piece of salmon onto two 6-inch bamboo skewers and arrange on the lightly oiled broiler rack. Broil for 2 minutes, then turn over and brush with the remaining marinade. Sprinkle with the sesame seeds and broil for 2 to 3 minutes longer until the salmon is just cooked through. Serve at once with the horseradish dip. Comments: Salmon scallopes -- thin slices of boneless salmon -- are the ideal cut for this Oriental-style recipe. Recipe Source: GREAT SNACKS and APPETIZERS by Orla Broderick


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