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ShareWild Salmon Fillets
Marinate: 2 hrs or overnight
Grill: 8 mins
- 1/2 cup sake
- 2 tablespoons rice-wine vinegar
- 2 tablespoons lite soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon miso paste
- 1 teaspoon whole black peppercorns, crushed
- 6 5 - 6 ounces Alaskan salmon fillets with skin
- 1 tablespoon vegetable oil
- 12 sprigs fresh tarragon
- 2 tablespoons rice-wine vinegar
- 4 teaspoons lite soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon miso paste
- 1 tablespoon vegetable oil
- Sliced kirby or seedless cucumber, for garnish (optional)
Directions
1. For marinade: Combine sake, 2 tablespoons rice wine vinegar, 2 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon miso, and the black pepper in a small bowl.
2. Arrange salmon fillets in a single layer in a glass baking dish. Pour marinade over salmon and cover dish with plastic wrap. Marinate in the refrigerator 2 to 24 hours, turning fillets once.
3. Heat grill over medium heat. Oil cooking grate. Remove fillets from marinade. Reserve marinade. Brush skin side of fillets with 1 tablespoon oil. Arrange fillets, skin side down, on grill; top each with 2 sprigs of tarragon. Brush salmon with reserved marinade. Close lid and grill fillets 8 to 10 minutes, or just until cooked through.
4. Meanwhile, whisk together 2 tablespoon vinegar, 4 teaspoons soy sauce, the sugar, 1/2 teaspoon miso and 1 tablespoon oil in a small bowl.
5. Transfer salmon to a large serving plate. Drizzle dressing evenly over the fish and garnish with cucumber. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)340,
- Protein(gm)30,
- Carbohydrate(gm)5,
- Fat, total(gm)22,
- Cholesterol(mg)94,
- Saturated fat(gm)5,
- Sodium(mg)524,
- Percent Daily Values are based on a 2,000 calorie diet
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