Sesame Ginger Alaska Salmon Courtesy Of: Alaska Seafood Marketing Institute Sesame Ginger Alaska Salmon 4 Servings 4 - 4 to 6 oz portions Portico Alaska Salmon Steaks 5 Green onions, cut into 2" shreds, reserving 1/4 cup shreds 100 mL or 1/3 cup Fresh cilantro, chopped 1 Lemon, cut into 8 thin slices 30 mL or 2 Tbsp Dark sesame oil 30 mL or 2 Tbsp Ginger, minced 100 mL or 1/3 cup Sake or dry sherry 50 mL or 1/4 cup Light soy sauce Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.

Preheat broiler. Line a baking sheet with aluminum foil and coat with a nonstick cooking spray.

Layer onions and cilantro in 4 equal stacks (the size of the salmon portions) on baking sheet. Top each serving with 2 lemon slices. Stir together sesame oil and ginger; spoon about 1 teaspoon of mixture over each pair of lemon slices. Top with salmon portions. Add sake and soy sauce to remaining oil mixture; blend and spoon over salmon portions. (Note: For best results with frozen fish, cook salmon 4 minutes before seasoning with sake/soy mixture.)

Broil 4 - 5 inches from heating element until salmon is nicely browned, about 8 minutes for frozen portions or 6 minutes for fresh/thawed fish. Turn off broiler; set oven to 375º F. Cook an additional 7 to 8 minutes for frozen salmon or 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve garnished with reserved green onions.