Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad

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salmon

This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don’t have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That’s better than your standard grilled salmon by a mile.

Preparation of Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad

Step 1. Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.

Step 2. Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.

Step 3. Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.

Step 4. Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad

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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR THE PRESERVED GINGER:
  • ¼ cup fish sauce
  • 1 ½ teaspoons rice-wine vinegar
  • ¾ teaspoon sugar, or to taste
  • ¼ cup peeled and finely grated (or minced) ginger
  • FOR THE SALMON:
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 clove garlic, crushed
  • 1 ½ tablespoons ketchup
  • 4 6-ounce pieces salmon fillet
  • FOR THE CUCUMBERS:
  • 1 cup rice-wine vinegar
  • ¼ cup sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon togarashi (or ground red pepper flakes)
  • 1 ½ teaspoons grated ginger
  • 1 English cucumber, seeded and sliced 1/8,-inch thick

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