Ginger Glazed Salmon さけの生薑焼き
May 21, 2010 § 3 Comments
Ginger has been used in a lot of dishes in China, it has been adding in dishes for women after giving birth, it has been adding in teas to prevent cold, it has been adding in seafood dishes to remove the fishy smell and yet the aroma of ginger is so amazing! Ginger can be find in any supermarket and I prefer to use young ones, which is more juicy and less spicy; to identify a young one you just have to feel it, see if the skin is moist and has less wrinkles (sounds like us! haha). This glaze works on not only salmon but also many other kind of fishes like yellow tail (ブリ) and also thin slices of meat! I’ll introduce them soon!
To get ginger juice, the fastest way is to use a mini food processor (lazy me!). Cut the ginger into small pieces, then just pulse until they look like the picture in the middle. Then extract as much as possible juicy like the last picture. In fact, I found it much faster to squeeze with my hands (of course I wash my hands every-time I do this before and after)!
What you’ll need:
- Juice of 1 big ginger (about the size of your hand);
- 1 tablespoon – Soy sauce, less sodium if possible;
- 1 tablespoon – Brown sugar, alternatively you can use honey;
- 2 – Salmon fillets.
Mix ginger juice, soy sauce and sugar, set aside. Heat a non-stick pan with a tablespoon of vegetable oil, if your salmon fillet has skin, put them in the pan skin side down, cook until it’s golden, 1-2 minutes. Reduce heat to medium and flip the fillet over, and cook for a couple of minutes for medium-rare, or longer if desired. Add ginger juice mixture in the pan and cover for a minute, cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side. Any kind of vegetables can be a good match for this tasty fish fillet, I used broccoli this time, but any kind will do!