Ingredients:
1/4 cup chicken broth
7 tablespoons MAGGI Seasoning Sauce, divided
1/8 teaspoon ground black pepper
4 (about 1 lb. total) fresh salmon fillets
2 tablespoons sesame oil, divided
1/3 cup dry white wine
2 tablespoons granulated sugar
1/2 cup sliced shallots
3 tablespoons finely chopped fresh ginger
1/3 cup sliced scallions
Hot cooked rice
Directions:
COMBINE broth, 3 tablespoons seasoning sauce and pepper in 13 x 9-inch baking dish. Add fish; turn to coat both sides. Marinate in refrigerator for 30 minutes. Discard marinade.
HEAT 1 tablespoon oil in large skillet over medium-high heat. Cook fish on both sides until golden. Remove from skillet; set aside.
COMBINE wine, remaining 4 tablespoons seasoning sauce and sugar in small bowl; set aside.
ADD remaining 1 tablespoon oil to the skillet; heat over medium heat. Add shallots and ginger. Cook until shallots are tender. Add fish and wine mixture to the skillet. Bring to a boil. Reduce heat to low; cook until sauce thickens and fish flakes easily when tested with a fork.
REMOVE fish and place on large serving plate. Spoon sauce over fish. Garnish with scallions.
SERVE with rice.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
15 minutes
Cooling Time:
30 minutes
Total Time:
60 minutes
Servings: 4
This recipe is:
In this recipe:
