| Recipe: |
... Just when I had decided that while I LOVE raw and semi-cooked salmon, I was pretty much over cooked salmon, I tried this recipe. I had picked up a couple of beautiful thick salmon steaks labeled "for chowder". They were bony (I think that's how they got the chowder designation) and kind of mangled by the time I had mostly de-boned them for this recipe. But they were also from nearer the head (I think) and a little fattier than average salmon, which was a very good thing. The marinade is simple, but powerfully tasty. Even though it's good cooked just through... if you trust your source, leave the salmon a little rare.
3 T Japanese soy sauce
1.5 T rice vinegar
1 t maple syrup
1 T lemon juice
1/2 t grated ginger (not a lot... but it really adds something)
1 1/4 lbs salmon steak or filet, about 1" thick.
1 T sesame seeds
Mix first 5 ingredients in a non-reactive pan just large enough to hold the salmon. Debone salmon if necessary (I use jeweler's pliers). Lay salmon in marinade; turn to coat. Marinate about one hour.
Preheat broiler with top rack about 6" from elements. Spray a nonstick broiler pan with olive oil (or rub a bit on both sides of the fish as you pull it out of the marinade). Place salmon on pan (skin side up if using filets). Broil 4-5 minutes. Pour marinade in your tiniest saucepan and simmer for 2 minutes. Turn the salmon, baste with a little marinade and top with sesame seeds. Broil another 4-5 minutes.
Good hot, warm, or at room temperature. Drizzle a little more of the simmered marinade on top. Yum!
From The Gourmet Prescription, a cookbook I found on the clearance rack at Changing Hands. The "prescription" referred to is lower carb... but their emphasis is making food with really BIG flavors - my kind of food! |
