We’re all looking for simple and gorgeous. In most everything these days. A great beer, a great set of dishes, a great cookie, a great dinner party. Everything should look effortless, according to Martha and Ina and others…but they don’t always make it effortless for US! And often, we NEED effortless. In a world where we work our butts off, and then work some more, we don’t always have hour upon hour to cook a four-course dinner for our friends.
This salmon recipe personifies that feeling. I cannot take credit for it–it’s my mother’s. One of the things she always goes to for a dinner party or holiday, it’s incredibly beautiful, and I’ve never seen anyone NOT ask for seconds. But the best part? It’s wicked easy. I know, I’ve made it.
But the best part? It’s one of those dishes that inspires you. It makes you feel/look like a rockstar in the kitchen. Which, for most of us, is something we want even more than just simple and gorgeous.
1/2 finely sliced scallion
6 TBSP finely grated peeled fresh ginger (you can also finely mince it)
6 TBSP grapeseed oil (or other light colored oil)
1/2 C soy sauce (I use Tamari–and always reduced sodium, no matter what)
2 TBSP sugar (I used turbinado sugar, or raw sugar
2 tsp mirin (sweet rice wine)
2 tsp sesame oil
1/4 t pepper
4 lbs salmon fillets, the skin and any bones and brown fat discarded (My mother has her fish guy remove the skin from the back as well–I didn’t, as it’s easy to remove once the fish is cooked.)
Make the marinade: In a small skillet cook the scallion and the ginger in the oil over moderate heat, stirring until the mixture is golden. Remove the skillet from the heat.
In a bowl whisk together the soy, sugar, mirin, sesame oil, pepper and the scallion mixture.
Arrange the salmon in a large shallow dish, pour the marinade over it and let the salmon marinate, covered and chilled for at least 1 hr or overnight.
Transfer the salmon with tongs to the rack of a foil-lined broiler pan.
Brush it generously with the marinade, and broil it under a preheated broiler about 4 inches from the heat for 5 minutes per 1/2 inch of thickness
(Mom bakes it for about 10 minutes before she broils it, or you can grill it–delicious!)
It is not necessary to turn the salmon. Serves 8-10
The crispier the top, the better!
**Note: You want to use really good salmon. Wild, not farmed. For more information on why, please visit Rick Moonen’s blog listed above. I used sushi grade and it was ridonkulous–it doesn’t need to cook a lot, so you want really good product. Rant over.**