Food By Franz

To choose a nice salmon fillet, it should be semi-firm with some fat grain visible. A strong smell indicates age. Frozen salmon fillets or steaks work fine for this recipe. Some rice and a green vegetable make this a wonderful, flavorful and quick dinner.

Ingredients:
3/4 lb salmon
1/4 C aji mirin* (japanese sweet rice wine)
Ginger, fresh
1/8 C honey
a lime for juice
1 Tbsp wasabi powder* (japanese horseradish)
Soy sauce

Marinade
1/4 C aji mirin
1 Tbsp grated fresh ginger
1 Tbsp soy (optional)
1/8 C rice vinegar*(optional)

Marinade the fish, skin side up for 30 minutes. Preheat the oven to 400. Prepare a pan to bake/broil the fish in (I usually line it with foil for easier clean up). Drain excess marinade, place the fish skin side down in the prepared pan. Place the pan high in the oven for approximately 10 minutes – depending on how you like your fish cooked and how thick the fillets are, then flip the oven off and turn the broiler on. Broil the fish until the top is slightly blackened – another 3-4 minutes. Pull the fish and let “rest” for 5 minutes. Place the portions on each plate – flake the fish apart slightly and drizzle with the sauce. Some rice and a green vegetable make this a wonderful, flavorful and quick dinner.

Sauce to drizzle
1 Tbsp soy
1/8 C honey
1 Tbsp fresh lime juice (to taste)
1 Tbsp wasabi powder (optional)
1 tsp of water
In a small, microwavable bowl, warm the honey slightly, add the rest of ingredients and mix until smooth. Drizzle over fish just before serving.

*Note – Aji mirin, rice vinegar and wasabi powder are commonly found in the “oriental” sections of most major stores (smiths, albertsons etc).

When buying fresh ginger – look for a round, firm, 1″ long sized piece. No mold, or dehydration wrinkles on skin if possible – break off what you need if you don’t use ginger in other recipes.