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Salmon Steaks with Spicy Fruit Sauce with Roasted Daikon and Soy-Balsamic Sauce

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plate

Yield

Yield: 6 servings

kikkoman products used:

Soy Sauce (Non-GMO) Seasoned Rice Vinegar
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ingredients

SIGNATURE SAUCE
1/3 cup pineapple juice
2 cups fresh or frozen thawed unsweetened raspberries
1/4 cup honey
2 teaspoons peeled fresh grated ginger
1/3 cup Kikkoman Soy Sauce
1-1/2 teaspoon red curry paste
2 tablespoons Kikkoman Seasoned Rice Vinegar

APPLICATION RECIPE
6 (1-inch thick) salmon steaks (6 to 7 ounces each)
2 teaspoons vegetable oil
1/2 cup sliced almonds, toasted*

directions

SIGNATURE SAUCE

  1. In a blender or food processor, blend the juice with the raspberries until smooth.
  2. In a medium skillet, heat the honey over low. Remove raspberry seeds by pressing mixture through a fine strainer into the skillet. Discard seeds.
  3. Whisk in ginger, soy sauce, curry paste and vinegar. Remove from heat and cool.

APPLICATION RECIPE

  1. Rinse and pat dry salmon steak.
  2. Pour off 1/3 cup of Signature Sauce into a large shallow glass dish and place steaks in, coating both sides. Cover and refrigerate 1/2 hour.
  3. Meanwhile, brush grill rack or broiler pan with oil and heat to medium-high.
  4. Grill or broil steaks 5 minutes per side. While steaks are cooking, re-warm sauce..
  5. Place a salmon steak on one of each 6 dinner plates. Spoon sauce over and garnish with the almonds.

    * To toast almonds place in a small skillet over medium heat. Shake often till golden in color on both sides about 5 minutes.

ADDITIONAL USAGE IDEAS

  • Serve sauce with grilled shrimp or as a baste for grilling chicken.

Recipe submitted by Margee Berry, Kokomo, IN, Second Prize Winner of the Signature Sauce Recipe Contest.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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