Sake Ginger Glazed Slamon
I just made this for dinner tonight, with soba noodles and steamed veggies. It was delish! The source site has photos, and info on how to grill or pan-fry. I only marinated for 1.5 hours and it was still great!
From Simply Recipes: "This is a very simple, highly flavorful salmon dish, using a classic Japanese yakitori marinade with the addition of some finely grated fresh ginger. The dish benefits from sitting in the marinade for a long time, overnight is best, but at least 2 hours minimum."
1/2 cup sake
1/2 cup soy sauce (use gluten-free or wheat-free soy sauce for wheat-free version)
1/2 cup mirin (sweet Japanese rice wine)
2 Tbsp finely grated fresh ginger
2 cloves garlic, minced
A dash of red chili pepper flakes
1/4 cup white sugar
1 1/2 pounds of salmon fillets
Mix the soy sauce, sake, mirin, ginger, garlic, chile flakes, and sugar in a medium bowl. Place the salmon fillets in a sturdy freezer bag. Pour about the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge). Place in your refrigerator and chill at least 2 hours, preferably overnight.
Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Drain the salmon and reserve the marinade. Place salmon on the foil, skin side down. Bake for 10-20 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is easily flaked with a fork.
If you have some remaining marinade, you can heat it in a small saucepan until simmering. Remove from heat and pour into a small gravy boat for serving with the salmon. This is optional.
- Fish, Main Dishes