Cookbook Challenge #5: Salmony!
Late last year, I was browsing through the BMV on Bloor and happened upon a copy of Salmon by Diane Morgan for a ridiculously low price. Like tuna, salmon is a fish that I hated to eat as a child, but have warmed up to since I started eating fish again post-vegetarianism. However, I still find it fairly intimidating to cook. Since Salmon is filled with mouth-watering photos and fairly simple instructions, it seemed like the perfect tool to help break me of my fear of this delicious fish.
I finally got around to using this cookbook once we returned from our Christmas vacation, and the honey-soy broiled salmon looked like the perfect thing to warm us up on a cold winter night. This recipe was very easy to make, and the only hiccup I encountered was when our super-sensitive smoke alarm wouldn't stop going off during the cooking process. Served on top of a simple sweet potato mash and some wilted spinach, the end result was a piece of perfectly-cooked fish that was both sweet and salty, with a tiny kick of wasabi heat. It was super-tasty, and I can't wait to make another recipe from this book. Salmon, you're not so tough after all.
2 salmon filets (6oz each)
1 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup mirin
1/2 tsp finely grated fresh ginger
2 tsp wasabi powder
1 tbsp fresh lime juice
2 tbsp soy sauce
1/4 cup honey
1. In a small bowl, combine the soy sauce, rice vinegar, mirin, and ginger. Pour over salmon (in a small baking dish or a large zip-top bag), and marinate for 30 minutes to 1 hour.
2. Just before cooking the fish, make the sauce: In a small saucepan, combine the lime juice, wasabi, soy sauce, and honey. Warm over medium heat until the sauce comes to a boil, stirring constantly. Turn the heat to low and simmer sauce until it thickens and becomes syrupey, about 2 minutes. Set aside and keep warm.
3. Arrange an oven rack about 4 inches from the heat source and pre-heat the broiler. Remove the salmon from the marinade, and wipe off extra liquid. Place the salmon on a baking sheet, skin side down if you are using filets with skin, and broil until it begins to colour, about 3 minutes. Turn the salmon and cook for about 3 minutes longer, until almost opaque throughout.
4. If applicable, remove the skin from your salmon and serve immediately. You can serve this with steamed rice, but I put it on top of some sweet potato mash and wilted spinach.