1. Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan. 2. Taste and adjust to your preferences. 3. Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon. 4. Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce. 5. Keep sauce warm but be careful not to simmer for a long time. 6. Serve sauce over the fish with Jasmine or Basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
