Ginger Glaze: 2 tablespoons grated fresh ginger

2 tablespoons minced garlic

2 tablespoons minced scallion, white part only

2 tablespoons chopped cilantro

1 tablespoon hot chili paste

1/2 cup rice wine vinegar

1/4 cup Mirin (Japanese rice wine) or dry sherry

2 tablespoons hoisin sauce

1/2 cup chicken stock

1 tablespoon vegetable oil

4 7 ounces salmon steaks

Salt Fried basil leaves, for garnish Basil mashed potatoes Sesame asparagus

Preheat oven to 450 degrees. Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.