2    Salmon fillets
1 tb Cornstarch
2 tb Oil
1 tb Minced gingerroot
1/4 c  Minced scallions (green &
White parts)
1 tb Soy
1 tb Hoisin sauce
1/4 c  Chicken broth
Salt & pepper

Dust fish with cornstarch & set aside. Heat oil in large skillet. Add
fish & brown over high heat for 1 minute per side. Heat ginger,
scallions, soy, hoisin & broth in small saucepan. Pour over salmon.
Reduce heat to med & cook, covered, 8-10 minutes, turning over often
4 minutes. Season with salt & pepper.