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Wild Salmon Fillets

Makes: 6  servings Prep 15 mins Marinate 2 hrs  or overnight Grill 8 mins

Ingredients

  • 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

For marinade::

1. 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
  • cal.(kcal)340,
  • Fat, total(g)22,
  • chol.(mg)94,
  • sat. fat(g)5,
  • carb.(g)5,
  • pro.(g)30,
  • sodium(mg)524,
  • Percent Daily Values are based on a 2,000 calorie diet