Marco Polo Salmon with South Seas Salsa

• 2 pounds salmon fillet cut in four pieces
• 1 tbs (15 ml) light soy
• 1 tbs (15 ml) dry sherry
• 1 tbs (15 ml) sesame oil
• 1 tbs (15 ml) peanut oil
• 1 tbs (15 ml) minced ginger
• Salsa
• 1/2 lb (.2 kg) vine-ripened tomatoes
• 1/2 cup (125 ml) chopped green onions
• 1 tbs (15 ml) chopped basil
• 1/4 cup (60 ml) chopped cilantro
• 1 clove garlic minced
• 1-1/2 tbs (20 ml) lime juice
• 1 tbs (15 ml) peanut oil
• 1 tbs (15 ml) fish sauce or soy sauce
• 1 tbs (15 ml) light brown sugar
• 1 tsp (5 ml) Chinese chili sauce (add to taste since varieties can vary

1. Combine soy, sherry, sesame oil, and minced ginger.
2. Rub fillets with mixture and marinate for min of 30 minutes (several hours is better.)
3. Place layer of foil in Chinese steamer tray leaving room around edges for steam to circulate.
4. Rub foil with peanut oil to prevent sticking.
5. Once water is at rapid boil, lay fillets in steamer and place over boiling water, covered.
6. Cook for approximately 5 minutes; fish should be firm to touch and flake with poke of fork.
7. Chop/mix all ingredients by hand or processor, my salsa maker from the fair works like a charm on this.
8. Do not refrigerate if serving that day; if refrigerated let warm to room temperature before serving.
9. Spoon salsa on or beside salmon fillets as compliment.

salmon fillet, light soy, sherry, sesame oil, peanut oil, ginger, salsa, tomatoes, green onions, basil, cilantro, garlic, lime juice, peanut oil, fish sauce, light brown sugar, chili sauce

Taken from online-cookbook.com/goto/cook/rpage/0001FD (may not work)