Written by 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.
Salmon Fillet
Plan for at least a quarter pound of fish per person: This recipe works perfectly for up to 1lb of salmon
Marinade Recipe:
1/4 C aji mirin
1 Tbsp grated fresh ginger, 1/2″ disk, minced
1 Tbsp soy (optional)
1/8 C rice vinegar*(optional)
Ingredients for the sauce:
1/4 C aji mirin (japanese sweet rice wine)
1/8 C honey
one 1/2 to one a lime for juice, taste for preference
1 Tbsp (approximately) wasabi powder (japanese horseradish)
Soy sauce
Mix the marinade and put the fish, skin side up in the marinade for 30 minutes. Preheat the oven to 400. Prepare a pan to bake/broil the fish in (lining the dish with foil will allow 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 on top, another 2-4 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.
While the salmon is baking prepare the sauce:
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, Fresh Market, Dans, etc).
