|
Tuesday, 24 July 2007 |
brita's
wasabi salmon
|
 |
My friend Brita Gemmo was here from Rome and suffice it to say when she’s in town, she doesn’t want to eat 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.
|
serves 4 to 6
|
prep time: 25 minutes |
grill time: 10 minutes |
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 wild king 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. |
To make this a complete meal: I zapped a few sweet potatoes in the microwave for about 7 minutes or until soft (be sure to pierce the skin with a knife before cooking or they will explode). Then I rubbed the skins with canola oil and put the potatoes on the grill while I was cooking the salmon, turning a few times to char the skins a bit. I split the potatoes open and slathered them with butter and more grated ginger. Toss some steamed sugar snap peas on the plate as well and you’ve got a fantastic dinner.
Note: look for prepared wasabi in little tubes in the Asian foods section of many supermarkets. |
|