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Sake Ginger Glazed Salmon

Sake Ginger Glazed Salmon
Sake Ginger Glazed Salmon requires about 2 hours and 45 minutes from start to finish. This recipe makes 40 servings with 326 calories, 7g of protein, and 30g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have garlic, sugar, soy sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you like this recipe, you might also like recipes such as Sake Ginger Glazed Salmon, Ginger Flank Steak with Sake-Glazed Vegetables, and Sake and Ginger Soba Noodle Salmon Stir Fry.

Instructions

1
Mix the soy sauce, sake, mirin, ginger, garlic, chile flakes, and sugar in a medium bowl.
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2
Place the salmon fillets in a sturdy freezer bag.
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3
Pour the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge).
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1
Remove the salmon fillets from the marinade.
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2
Place the marinade in a small saucepan and heat it until it simmers. Simmer it for several minutes or until the sauce has reduced by half.3a Grilling method
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3
Brush the grill grates with olive oil; pre-heat your grill to medium heat.
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4
Place salmon fillets on a piece of aluminum foil (brushed with olive oil) over the grill grate, skin side down.
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5
Brush the salmon with the marinade glaze. Cover the grill. Cook the salmon 6-10minutes (depending on thickness of the fillets), brushing again with the marinade halfway through the cooking, until the salmon is just barely cooked, and easily flaked with a fork.3b Pan frying method
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6
Heat a few tablespoons of olive oil in a skillet over medium-high heat. Fry the salmon 3to 4minutes per side, basting frequently with the marinade.
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7
Serve once the salmon is just barely cooked through and is easily flaked with a fork.3c Baking method
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8
Preheat oven to 350F. Line a baking dish with aluminum foil.
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9
Brush the top of the foil with olive oil.
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10
Place salmon on the foil, skin side down.
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11
Brush with marinade.
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12
Bake for 10-15 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is barely cooked through and is easily flaked with a fork.
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Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.
La Crema Russian River Chardonnay
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.
DifficultyExpert
Ready In2 hrs, 45 m.
Servings40
Health Score6
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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