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Sake and Ginger Roasted Salmon
½ cup sake 2 tbsp grated ginger 1 tbsp honey ½ cup soy sauce or tamari 1 side salmon (about 500g), skin on, deboned Pickled Cucumber: 5 Lebanese cucumbers 6 tbsp boiling water 2 tsp sugar 2 tbsp white wine vinegar 1 tsp salt ½ tsp fine white pepper 1 red chilli, deseeded and chopped 2 tsp sesame oil 70g pickled ginger, finely chopped To serve: 2 tbsp black sesame seeds
© Annabel Langbein Media
Mix sake with ginger, honey and soy sauce or tamari in a shallow tray. Place salmon skin side up in the marinade, cover and chill for at least 8 hours or up to 24 hours. Remove from fridge 30 minutes before cooking to return to room temperature.
While the salmon is marinating, make the Picked Cucumber. Halve the cucumbers lengthwise, scoop out and discard the seeds and angle-slice the flesh. Place in a bowl. Mix together the boiling water, sugar, vinegar, salt, white pepper, chilli, sesame oil and pickled ginger and pour over the cucumbers. Marinate for at least 30 minutes or up to 24 hours in the fridge. Drain before serving.
When ready to cook, preheat oven to 250°C. Lift salmon out of marinade, discard marinade and place salmon skin side down on a shallow baking dish lined with baking paper. Roast for 10 minutes – it should be very rare. Remove from oven, cover and leave on the bench to cool for at least 30 minutes.
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