Serves:4 to 6 |
Prep Time:5 minutes + 20 minutes marinating |
Cook Time:7 to 10 minutes
My high school friend Brita was here from Rome, where she lives with her Italian husband, and suffice it to say when she’s in town, she doesn’t want Italian food—she craves soy sauce, not sugò! In between sushi runs, she sometimes cooks up this salmon. She says it evolved from a recipe of mine, but she deserves total credit. It’s fantastically simple. We love to make it in summer when wild king salmon is in season.
2 juicy limes
2 tablespoons soy sauce
1 tablespoon canola oil
1 teaspoon sugar
1-inch piece fresh ginger, peeled and grated
1 teaspoon prepared wasabi (see note)
Freshly ground pepper
1-1/2 pounds salmon filets, skinned
Squeeze juice from limes. In a small bowl or measuring cup, whisk together lime juice, soy sauce, oil, sugar, ginger, and wasabi paste. Pour over salmon in a shallow container and let marinate at room temperature for 20 minutes, turning fish once or twice.
Lift salmon from marinade and grill over a medium-hot fire, turning once with a wide spatula and brushing with the excess marinade, until done to your liking (about 10 minutes, depending on thickness). Or broil the salmon, turning once and brushing, for the same amount of time. Sprinkle with pepper and serve immediately.
note: look for prepared wasabi in little tubes in the Asian foods section of many supermarkets.