Salmon recipe with sake and ginger glaze, marinated in a Japanese yakitori sauce and fresh ginger.
My sister Karen is in town, blushing from a grueling 500-mile bike ride from San Francisco to LA.
Karen has always been a super athlete and with her current passion for triathlon, she is very careful about how she nourishes her body.
This is a very simple, very flavorful salmon dish that uses a classic Japanese yakitori marinade with some finely grated fresh ginger. The dish will benefit from being in the marinade for several hours.
If you don’t like the way the ginger looks, you can strain it out of the basting sauce, but you’ll miss the flavor.
Salmon with sake and ginger glaze
ingredients
- Marinade:
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1/2 cup sake
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1/2 cup soy sauce (use gluten-free soy sauce for the gluten-free version)
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1/2 cup mirin (sweet Japanese rice wine)
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2 tbsp finely grated fresh ginger
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2 garlic cloves, chopped
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A pinch of red chilli flakes
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1/4 cup white sugar
- Salmon:
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1 1/2 pounds salmon fillets
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olive oil
method
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Marinate the salmon:
In a medium bowl, combine soy sauce, sake, mirin, ginger, garlic, chili flakes, and sugar.
Place the salmon fillets in a sturdy freezer bag. Put the marinade in the freezer bag with the fish. Seal the freezer bag and place in a casserole dish (so the leaking bag doesn’t spill over your fridge).
Place in the fridge and chill for at least an hour, preferably several hours.
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Let the marinade simmer, cut in half:
Remove the salmon fillets from the marinade. Place the marinade in a small saucepan and heat until simmering. Simmer for a few minutes or until the sauce has reduced by half.
3a grilling method:Brush the grill grates with olive oil; Preheat your grill to medium-high. Place the salmon fillets, skin-side down, on a piece of aluminum foil (brushed with olive oil) over the cooking grate. Brush the salmon with the marinade glaze. Cover the grill.
Cook the salmon for 6-10 minutes (depending on the thickness of the fillets) and halfway through cooking, brush with the marinade again until the salmon is just cooked and comes off easily with a fork.
3b frying method:Heat a few tablespoons of olive oil in a pan over medium-high heat. Sear the salmon for 3 to 4 minutes per side, basting regularly with the marinade. Serve when the salmon is just cooked through and easily shreds with a fork.
3c baking method:Preheat oven to 350°F. Line a casserole dish with aluminum foil. Brush the top of the foil with olive oil. Place the salmon skin-side down on the foil. Spread with marinade.
Bake for 10-15 minutes, depending on the thickness of the fillets, brushing frequently with the marinade, until the salmon is just cooked through and comes off easily with a fork.
Links:
Grilled Salmon with Asian Dipping Sauce from Kalyn’s Kitchen
