1/4 cup low-sodium soy sauce 2 tbsp dry sherry 1 1/2 tsp grated fresh ginger 1 clove garlic, minced 2 2/3 tbsp cornstarch 3 tbsp water 1 egg white 2 lbs center-cut salmon fillet, cut into 4 pieces 1/4 cup sesame seeds 1/4 cup cooking oil
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
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