Slow Roasted Red-Wine-Lacquered Salmon FilletFrom darbar 9 years ago
- 1 (4-inch) piece peeled fresh ginger shopping list
- 1 cup soy sauce shopping list
- 2 cups dry red wine shopping list
- 1 1/3 cups mirin (Japanese sweet rice wine) shopping list
- 1/4 cup packed dark brown sugar shopping list
- 2 teaspoons fresh lime juice shopping list
- 1 tablespoon olive oil shopping list
- 1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed shopping list
- Accompaniment: lime wedges shopping list
How to make it
- Put oven rack in middle position and preheat oven to 225°F.
- Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
- Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
- Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
- Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.
- Cooks' note:
- Glaze can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
People Who Like This Dish 9
The Cookdarbar Brevard, NC
The Rating3 people
I have everything around already to make this. Besides the tin foil.. Will have to try it out.
What did you serve this fish with? I think it might be good with some type of Japanese noodles, cold.? I'm not sure give me some ideas.
moreinvisiblechef in loved it
I gave this recipe a 5 fork rating not only because it was delicious, but because my son ate two bowls. I ended up just putting small pieces of the cooked salmon on top of cold rice noodles mixed with some soy beans and poured the left over sauce on ...moreinvisiblechef in loved it
.frankieanne in North northern loved it
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