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Osaka Grilled Salmon
Osaka Grilled Salmon
1 whole salmon (7-8 pounds) scallions Marinade: 7 ounces soy sauce 6 ounces mirin 3 Tbsp miso paste 2 Tbsp brown sugar 4 tsp. fresh rubbed ginger pulp 1 Tbsp toasted (brown) sesame oil 1 Tbsp fresh lemon juice 1 tsp. fresh lemon zest 10 grams dried shaved bonito flakes 1 large garlic clove 1 1/4 tsp. ground cardamom 1/4 tsp. ground santaka chiles (or cayenne) Miso, mirin, dried bonito, sesame oil and santaka chilis can be found at a Japanese grocery store. Put all marinade ingredients in a blender and blend well. Cut salmon into fillets or steaks, place in a sealable container, cover with marinade and store in the refrigerator for 3 to 6 hours, turning salmon pieces once every hour. Place salmon in a grilling basket and grill for 90 seconds per side over a roaring wood fire so that skin will be crispy and outside slightly charred. Baste with marinade immediately after each turning. Then smoke (or bake) at 180 - 200 F for 10 - 15 minutes. Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle scallions sparingly over salmon and serve Jenn in Middle Missouri -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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