Japanese-style grilled salmon
Votes: 1
Time: --
This method works equally well for fresh halibut and sea bass. Serve the finished fish either hot or at room temperature as a main course or as a salad ingredient. If using salmon, consider marinating and grilling the skin separately for garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 salmon fillets (140 g each)
- 1/2 tsp salt
Marinade:
- 1/4 cup soy sauce
- 1/4 cup sake or dry white wine
- 1/4 cup mirin sauce (rice wine)
- 2 tablespoons of sugar
- 3 tablespoons chopped green onions
- 3 tablespoons chopped fresh ginger
- 1 small lemon, thinly sliced
We recommend
Recipes with similar ingredients: salmon, halibut, red snapper, soy sauce, white wine, sake, green onions, ginger root, lemon
Cooking the dish according to the recipe:
- Salt the fish.
In a small saucepan, combine the marinade ingredients, except for the lemon slices, and bring the mixture to a boil. Remove from heat and let the marinade cool to room temperature. Add the lemon and pour the cooled marinade over the fish. Marinate in the refrigerator for 2 to 4 hours, turning the fish occasionally. - To serve: Grill the fish on a regular grill or under the broiler in the oven for about 4-5 minutes per side. Don't overcook. The salmon should be translucent in the center. Serve with soba noodle salad as a side dish.
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