BAKED SALMON IN TERYAKI-GINGER-MIRIN GLAZE
-- place of origin, Okinawa, Japan --
MAIN INGREDIANT:
2 MEDIUM SIZE SALMON FILLETS (ABOUT 5 LBS)
SIDE FILLETS ARE BEST BECAUSE THEY HAVE NO BONES.. BUT ANY SIZE OR TYPE OF FILLET WILL WORK.
YOU'LL WANT TO MAKE SURE YOUR LOCAL FISHMONGER SCALED THE FISH, BUT LEFT THE SKIN INTACT
WHEN READY YOU'LL FIND THAT IN ADDITION TO BEING THE MOST HEALTHY PART OF THE FISH, THE SKIN IS ALSO THE BEST TASTING. IT MAKES AND BREAKS THE RECPE. SO TAKE HEED!
MARINADE:
Aji-Mirin, maker of Japanese sweet rice cooking wine. Carried by most major grocery outlets in the Asian food isle. A bit pricey, but well worth the investment and shopping effort. One small 300 ML bottle is enough to make 4 dinners; and keeps forever in you kitchen cabinet. USE NO SUBSTITUTE. I've tried them all and they ruine the dish.
MARINADE/SAUCE INGREDIANTS:
2 / 3 cup Teryaki Sauce
2 - 3 TBSP Mirin Sweet Rice Wine
1 - 2 TBSP Hoisin Sauce
2 - 3 Cloves of Garlic, chopped finely
1 1/2 TBSP Fresh Grated Ginger Root
2 TSP Granulated
Sugar
COOKING DIRECTIONS
Mix all marinade ingredients together in a glass container stirring frequently. Coat the sides of an oven-safe Pyrex cassarole tray with oil or butter to prevent sticking. Lay cleaned and scalled fillets skin side up in trays. Spoon a coating of marinade mix over fillets covering them completely. Then flip them over and spread mixture over exposed side. Cover trays with siran pastic wrap so they are sealed air tight, then put them in the refrigerator for at least 20 minutes.
Preheat oven to 350o F. When hot, remove the plastic wrap from the trays and replace it with an air tight covering of aluminum foil. Then place trays of fillets on middle rack and back for 45 min. Then remove the tray and flip the fillets. Rewrap them in aluminum foil, return to oven for another 35 min.
(Best served with white rice, vegetables, and a salad. Lightly pour excess cooked marinade over rice for an extra special treat!)
Makes 4 servings.
