Slow-Roasted Red-Wine-Lacquered Salmon Fillet

Name: Slow-Roasted Red-Wine-Lacquered Salmon Fillet
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters packed dark brown sugar; 473 milliliters dry red wine; 4 inches peeled fresh ginger; 2 teaspoons fresh lime juice; 10 servings Accompaniment: lime wedges; 315 milliliters mirin (Japanese sweet rice wine); 1 Tbsp olive oil; 2 kilograms salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed; 237 milliliters soy sauce

Slow-Roasted Red-Wine-Lacquered Salmon Fillet might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 10. One portion of this dish contains about 43g of protein, 14g of fat, and a total of 428 calories. From preparation to the plate, this recipe takes about 25 hours. A mixture of accompaniment: lime wedges, wine, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put oven rack in middle position and preheat oven to 225°F.

Equipment you will use

Oven

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.

Ingredients you will need

Ginger Juice

Brown Sugar

Soy Sauce

Extract

Ginger

Juice

Mirin

Wine

Equipment you will use

Box Grater

Sauce Pan

Sieve

Bowl

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.

Ingredients you will need

Lime Juice

Water

Glaze

Equipment you will use

Bowl

Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Aluminum Foil

Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon.

Ingredients you will need

Salmon

Glaze

Equipment you will use

Frying Pan

Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.

Ingredients you will need

Salmon

Glaze

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).

Ingredients you will need

Glaze

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Glaze

Equipment you will use

Spatula

Serve remaining glaze on the side if desired.

Ingredients you will need

Glaze

Glaze can be made 2 days ahead and chilled, covered. Bring to room temperature before using.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

59milliliters

packed dark brown sugar 473milliliters

dry red wine 4inches

peeled fresh ginger 2teaspoons

fresh lime juice 10servings

Accompaniment: lime wedges 315milliliters

mirin (Japanese sweet rice wine)1Tbsp

olive oil 2kilograms

salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed 237milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.