Ingredients
- 4 (5-ounce) salmon fillets
- 1/2 teaspoon salt
Marinade:
- 1/4 cup soy sauce
- 1/4 cup sake or dry white wine
- 1/4 cup mirin
- 2 tablespoons sugar
- 3 tablespoons chopped green onion
- 3 tablespoons chopped fresh ginger
- 1 small lemon, thinly sliced
- Soba Noodle Salad (recipe follows)
Directions
This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
Season salmon with salt and set aside.
Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.
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By CabinKat
Sugar Mountain, NC
on October 22, 2012
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Had this Sunday Night, it was wonderful. Very moist and tender and the flavors were very good, not overpowering. I left the skin on to grill and the meat just slid right off after serving. I had this with his Soba Noodle Salad, though the recipe has to be researched (doesn't follow.
By paulak_8269491
Port St Joe, FL
on December 11, 2010
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Wow, this was an excellent marinade. I only had 2 skinless salmon filets, so could have cut the marinade volume in half. I only marinated for 2 hours, but the flavor was fully developed. I cooked these in a cast iron grill pan which I preheated till very hot. The marinade seared into a deep, brown sweet crust. I thought it needed something for presentation, so I toasted white and black sesame seeds and sprinkled them over the fish at serving time. I also drizzled a tiny bit of sesame oil over the top. Served Asian Yams mashed with some butter and sambal oleek. Got them at a Chinese grocery. They are pale yellow fleshed like Yukon Gold white potatoes, but have a very subtle sweetness. Very good pairing.
By mich6ms_9749728
Las Vegas, NV
on February 15, 2008
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This marinade is great. I halved the recipe for two pieces of fish: salmon, for me and seabass, for my husband. They both tasted delicious.(I even marinaded them together I added a sprinkle of ground ginger in place of fresh, used brown sugar and forgot the lemon. Still wonderful. Paired it w/ asparagus and orzo w/ lemon.
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