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Salmon Glazed with Lime Leaf, Bok Choy, and Cinnamon

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

Basic sweetened soy sauce is the foundation for this glaze, which is given a boost of tartness with the lime juice and lime leaves. The bok choy and cucumber provide a lovely contrast of color, texture, and flavor. We grind cinnamon fresh for this, but you can use pre-ground cinnamon, of course.

Ingredients

Cinnamon Oil

  • 1 tablespoon ground cinnamon
  • 2 tablespoons grape seed, corn, or other

Method

  1. Preheat the oven to 450°F.
  2. To make the cinnamon oil: Put the cinnamon and the oil in a small saucepan over medium-high heat. Once the cinnamon starts sizzling, cook for another 30 seconds, then remove from the heat, season with a pinch of salt,

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