- 4 (5-ounce) salmon fillets
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/4 cup sake or dry white-colored wine
- 1/4 cup mirin
- two tablespoons sugar
- 3 tablespoons chopped eco-friendly onion
- 3 tablespoons chopped fresh ginger root
- 1 small lemon, thinly sliced
- Soba Noodle Salad (recipe follows)
This method with salmon works as well on fresh halibut or ocean bass. We serve the resulting fish hot or at 70 degrees either as the middle of home plate or included in a salad. If you are using salmon, try marinating and grilling your skin individually for a garnish .
Season salmon with salt and hang aside.
Combine marinade ingredients, except lemon slices, in a tiny saucepan and produce to some boil. Remove from heat and permit to awesome to 70 degrees. Add lemon and pour cooled marinade over fish and marinate refrigerated for two to four hrs. Turn fish from time to time.
For everyone: Grill or broil on sides until just done, roughly four to five minutes per side. Take care not to overcook. Salmon should be translucent within the center. Serve with Soba Noodle Salad quietly.
Recipe thanks to John Ash