I was a vegetarian for about five years in my early 20’s. When I look back, I doubt I had enough protein in my diet. Eventually I began craving grilled chicken, bacon and ultimately cheeseburgers. Before that deep carnivorous descent, I started eating seafood. I hadn’t eaten salmon very much growing up, but I soon learned to love it. It’s delicious smoked, grilled, sushi rolled, etc.
This is a really interesting recipe in terms of flavor and technique. The fish is slow-roasted at a low temperature and basted with a red wine glaze. The process is far from laborious, but it does require a bit of attention. I know red wine sounds unlikely with salmon, but it really works. I love the color of the glaze. It is such a deep, dark red the fish almost takes on the appearance of steak from the exterior.
Make sure to cook the glaze until it reduces sufficiently. You don’t necessarily want a syrup, but you want the liquid to be noticeably thicker than when you started. Go easy on the basting process – don’t feel compelled to use all of the gaze as it could cause the fish to become soggy. I think the leftover glaze would be delicious with a pork tenderloin. I prefer salmon more on the medium-side so for this one-pound piece, I cooked it for close to 40 minutes (medium-rare would be closer to 30).
I served the salmon with garlic quinoa and blanched asparagus. The leftovers were delicious for lunch the next day in a salad with arugula, cucumber, red bell pepper and red onion.
Ginger Soy Glazed Salmon
Adapted from FOOD52
1 lb wild salmon filet
4 inch piece of ginger, grated
1 garlic clove, grated
1/4 cup soy sauce
1/2 cup red wine
1/4 cup sake
3 tbsp brown sugar
1/2 lime, juiced
1 tbsp olive oil
1 scallion, for garnish
Preheat oven to 250 degrees.
Combine the soy sauce, red wine, sake, brown sugar, garlic and 3/4 of the ginger in a small sauce pan. Cook for 10 – 15 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool.
Coat the bottom of a baking dish with the olive oil and place the salmon in it, skin side down. Spoon a tablespoon of the glaze over the fish and wait 5 minutes. Spoon another tablespoon of the glaze over the fish.
Bake for 10 minutes at 250 degrees. Spoon another tablespoon of glaze over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to your preferred doneness (30 – 40 minutes). Garnish with the scallion and serve.