Shallots and ginger add perfect flavors to this sauce served over salmon fillets.
Try Fish Fillets with Maggi Sauce with other types of fish for an easy to make
1/4 cup chicken broth
7 tablespoons MAGGI Seasoning Sauce, divided
teaspoon ground black pepper
4 (about 1 pound total) fresh salmon fillets
tablespoons sesame oil, divided
1/3 cup dry white wine
2 tablespoons granulated
1/2 cup sliced shallots
3 tablespoons finely chopped fresh ginger
1/3 cup sliced scallions
Hot cooked rice
Combine broth, 3 tablespoons seasoning sauce and pepper in 13 x 9-inch baking
dish. Add fish; turn to coat both sides. Marinate in refrigerator for 30 minutes.
Heat 1 tablespoon oil in large skillet over medium-high heat. Cook fish
on both sides until golden. Remove from skillet; set aside.
Combine wine, remaining 4 tablespoons seasoning sauce and sugar in small
bowl; set aside.
Add remaining 1 tablespoon oil to the skillet; heat over medium heat. Add
shallots and ginger. Cook until shallots are tender. Add fish and wine mixture
to the skillet. Bring to a boil. Reduce heat to low; cook until sauce thickens
and fish flakes easily when tested with a fork.
Remove fish and place on large serving plate. Spoon sauce over fish. Garnish
Serve with rice.
Preparation Time: 15 mins | Cooking Time: 15 mins | Cooling Time: 30 mins refrigerating