Seasonal Recipe of the Week
This is a recipe for a spicy Asian glaze which is really delicious on salmon or snapper.
1/2 pound shallots (about 5 large)
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum or apricot jam
1 tablespoon finely grated peeled fresh ginger root
2 teaspoons minced garlic
1/8 teaspoon ground allspice
1/4 teaspoon dried hot red pepper flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest
Chop enough shallots to measure 1 cup. In a heavy saucepan, cook shallots in oil over moderate heat, stirring, until softened — about 3 minutes. Stir in soy sauce, water, sugar, jam, ginger root, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.) It's also delicious on chicken!