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· Culture Notes: Ginger-Soy Salmon

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Culture Notes: Ginger-Soy Salmon
by Dain

This is adapted from the traditional Korean marinade of soy sauce and sugar; I've added ginger and lime to add extra brightness to the fish. It's dead simple, barely a recipe at all.

Makes enough for two servings.
    fillets of salmon, 1-1 ½ lbs
    1 tbsp olive oil

    1 tbsp sugar
    2 tbsp thinly sliced ginger
    2 tbsp rice wine, use sake or mirin
    2 tbsp soy sauce
    the juice of 1 lime
Be generous with the ginger, the lime. Even if their presence seems strong when you taste, it will barely cut through the soy sauce once the salmon is fully cooked. Bring the ingredients for the marinade to a boil, until slightly reduced. Fifteen minutes should be sufficient. Remove the ginger.

You may use frozen fillets for convenience. Though fresh is optimal for flavour, the marinade is potent enough it does not matter, especially if you're in the mood for a quick and easy dinner. There is sufficient salt from the soy sauce, so sprinkle with pepper only. Add fresh herbs (dill, cilantro, parsley, lemon zest) if you so desire. Oil the pan. Place salmon in a single layer, pour in the marinade, then cover with foil to seal in moisture. Bake at 350° for twenty minutes, then five minutes at 400° just to brown, keeping your eye on the fish that it not dry out.

I usually make some brown rice and a simple salad, as the fish will come out very flavourful. Another good addition is broccoli soup: steamed broccoli and a handful of parsley blended with lashings of olive oil.


12/11/2012 [2]

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