Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp kusaya powder (dried and fermented fish)
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, sake, mirin, sugar, garlic, ginger, and kusaya powder.
2. Place salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove salmon from marinade and discard excess marinade.
5. Place salmon on a sheet of aluminum foil and grill for 4-5 minutes on each side, or until cooked through.
6. Serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 34g
Carbohydrates: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Kusaya powder can be substituted with bonito flakes or dried anchovy powder.
Variations:
- Add sliced scallions or sesame seeds as a garnish.
- Use the marinade for other types of fish or seafood.
Tips and tricks:
- Make sure to discard excess marinade to prevent the salmon from becoming too salty.
- If using a grill pan, make sure to oil it before grilling the salmon to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Steamed rice and a side of stir-fried vegetables
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the salmon is sticking to the grill or grill pan, try oiling it more or using a non-stick spray.
- If the salmon is overcooking, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to prevent foodborne illness.
- Discard any leftover marinade that has come into contact with raw fish.
Food history:
Kusaya is a traditional Japanese food made by fermenting and drying fish, typically mackerel or sardines. It has a strong, salty flavor and is often used as a seasoning for other dishes.
Flavor profiles:
Salty, savory, umami
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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