Ingredients

1/4 c soy sauce
2 T dry sherry
1/2 c low-sodium chicken broth or homemade stock
1/2 t sugar
1 1/2 t grated fresh ginger
1 clove garlic, minced
2 T plus 2 t cornstarch
3 T water
1 egg white
2 lbs center-cut salmon fillet, cut into 4 pieces
1/4 c sesame seeds
1/4 c cooking oil

Serve with a dry Riesling

Directions

1. In a small bowl, combine soy sauce, sherry, chicken broth, sugar, ginger, and garlic.
2. In another bowl, stir together the 2 t. cornstarch and the water.
3. Whisk together egg white and cornstarch.
4. Brush skinless side of the salmon with egg-white mixutre and dip it into sesame seeds to coat.
5. In a large nonstick frying pan, heat oil over moderately high heat.
6. Put salmon in pan, sesame-seed side down, and cook until golden brown, about 5 minutes.
7. Turn and cook until just done, about 3 minutes longer for a thick fillet.
8. Remove.
9. Pour oil from the pan. Add soy sauce mixture. Simmer for 2 min., stirring.
10. Whisk in cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer.
11. Serve salmon with the sauce poured around it.

Serves 4.