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Ingredients

(Yield: 4 servings)

INGREDIENTS FOR THE SAUCE
1/2 cup Kikkoman Soy Sauce
1/2 cup balsamic vinegar
1 tablespoon finely grated fresh ginger root
1 tablespoon finely grated daikon or radish
1 teaspoon lime zest
Pinch black pepper


INGREDIENTS FOR THE DISH
1 daikon (about 7 inches long), peeled and cut
crosswise into 1/4-inch-thick slices
1 teaspoon plus 2 tablespoons vegetable oil, divided
1/2 cup chicken broth
Sauce
4 salmon steaks, about 1 inch thick
Hot mashed potatoes

Instructions

FOR THE SAUCE

  1. Measure soy sauce, balsamic vinegar, ginger, daikon, lime zest and black pepper into jar with screw-top lid; cover and shake well to combine.
  2. Store in refrigerator up to 1 week. Shake well before using. Makes 1 cup sauce.

FOR THE DISH

  1. Sauté daikon in 1 teaspoon hot oil in large skillet with oven-proof handle over medium heat until light brown on both sides. Add broth and 2 Tbsp. Sauce.
  2. Bake in 375°F oven 30 minutes, or until daikon becomes fork-tender.
  3. Heat remaining 2 Tbsp. oil in large skillet over medium-high heat. Add salmon and pan-fry 3 to 4 minutes on each side, or until fish flakes easily with fork.
  4. Arrange salmon on 4 dinner plates with roasted daikon and mashed potatoes.
  5. Just before serving, spoon 2 Tbsp. Sauce over each salmon steak. Serve with additional Sauce.

TIPS

  • Serve Sauce with potstickers or spring rolls.
  • Or, use to baste grilled or broiled boneless chicken breasts.

Recipe developed by Bridget Batson, Executive Chef, Hawthorne Lane, San Francisco, California.

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