INGREDIENTS:24 salmon fillets, 6-oz. each
1 cup clover honey, warmed
8 oz. sesame seeds
3 cups water
1 ½ cups naturally brewed soy sauce
3 oz. brown sugar
3 oz. granulated sugar
3 oz. garlic, minced
3 oz. ginger, minced
1 oz. green onions, thinly sliced
2 Tbsps. water
2 Tbsps. cornstarch
3 cups peanut oilDIRECTIONS:1. Brush cut sides of salmon fillets with warm honey; dip cut sides into sesame seeds to coat. Place in hotel pan; cover and refrigerate.
2. In saucepan, mix 3 cups water, soy sauce, sugars, garlic, ginger and green onions; bring to boil.
3. Mix 2 Tbsps. water with cornstarch; gradually mix into soy mixture over low heat. Cook and stir until sauce coats back of spoon; keep warm.
4. For each serving, heat 2 Tbsps. oil in small skillet until almost smoking. Cook 1 salmon fillet until golden brown and cooked throughout, turning once. Nap plate with 3 Tbsps. sauce. Plate salmon on sauce, skin side down.SERVINGS:24 servingsFrom:Recipe from KikkomanPHOTO CREDIT:Photo Credit: KIKKOMAN
