Ginger Salmon

Source: Jon Dubovsky, modified Susan Loomis recipe

Yield: 4 servings

Rating: 4 of 5 - 2 hour prep, good

Ingredients

Marinade:

• 4 salmon fillets, 6-8 oz. each
• 2 T. soy sauce
• 1 tsp. sake or sherry
• pinch cayenne pepper
• 1 tsp. Tabasco sauce
• 1 tsp. Worcestershire sauce
• 1 T. dry white wine
• 1 tsp. fresh lemon juice
• 1 tsp. fresh ginger, minced
• ½ tsp. sugar
• 2 cloves garlic, minced

Sauce:

• 4 T. unsalted butter
• ¼ c. packed brown sugar
• 2 tsp. fresh lemon juice
• 2 tsp. dry white wine
• 1 clove garlic, minced
• ¼ t. Tabasco sauce
• 1/3 c. onion, minced
• pinch of salt
• pinch of cayenne pepper
• lime or lemon wedges for garnish

Directions

• Rinse salmon fillets and pat dry.
• Remove as many bones from the fillets as possible.
• Cut 2 or 3 shallow slashes in each skin side without cutting all the way through.
• Combine all the marinade ingredients in a bowl.
• Place the salmon, skin side up, in a shallow (non-metal) dish. Pour marinade over the salmon. Cover top with plastic wrap or lid.
• Refrigerate fish in marinade for 1 to 2 hours, turning salmon over once or twice.

• Preheat the broiler, with a rack about 5 inches from the heat.
• Melt butter in a small saucepan over medium heat.
• Stir in brown sugar.
• Add all remaining ingredients (but the garnish, of course) and stir. When well-mixed, remove from heat and let stand.
• Place salmon in oven-proof skillet.
• Stir 1 tablespoon of water into the marinade and pour it around the fish.
• Place skillet on burner over medium heat. Cover pan and bring to a simmer.
• Lower heat and simmer for 2 minutes.
• Spoon the sauce mixture over the salmon.
• Cover and simmer for 2 minutes.
• Uncover pan and place under the broiler. Broil 2 to 3 minutes, or until the fish is glazed and just firm when touched gently with a fingertip.
• With spatula, transfer salmon fillets to warm serving plates. Pour a little of the pan juices over and around the fish and serve hot. Garnish with lime or lemon wedges.

Notes

• With sweeter wine, like Chardonnay, this recipe is far too sweet. Maybe 1 T. of brown sugar would do.
• To grill:
  • Prepare fire or grill.
  • Place fish on a sheet of aluminum foil that is 2 inches larger than salmon. (Foil should not cover entire grill.)
  • Pour any marinade left in the dish over the salmon.
  • Cover the grill, leaving vents open. Cook 5 minutes.
  • Uncover grill and pour ¼ sauce over the salmon. Cover and cook 5 minutes.
  • Pour remaining sauce over the salmon. Cover and cook 2 minutes, or until salmon is just cooked through.