This award-winning recipe creates a sumptuous and stunning dessert by layering a rich and creamy cheesecake on top of a dark, moist mocha brownie.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 pound) salmon side, bones removed with pliers
- 1 cup chicken broth
- 2 tablespoons minced fresh ginger root
- 1 tablespoon dried minced onion
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon sesame oil
Instructions
- Quarter or halve salmon side. Set aside.
- Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
- Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
- Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 674 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |