Organic/natural ingredients are best.

Marinate and broil.

That’s all.

The sake and ginger are unbelievable together.

It’s wild!

You’ll need:

1 Pound Wild Salmon Fillet
1 Tablespoon minced Fresh ginger
1 Medium Clove Garlic finely minced
1 Tablespoon finely chopped Scallions
3 Tablespoons Organic Shoyu Soy Sauce or to your taste
Salt and freshly ground black pepper
2 Tablespoons Medium to dry Japanese Sake OR Mirin
(Japanese cooking Sake found in Oriental Section of markets)
Unflavored bread crumbs or panko with a little salt
Rinsed off Capers add a delightful dimension of taste sprinkled on top of finished fish.(optional)

Oven on broil with oven rack on 2nd level
Medium glass or ceramic baking dish oiled

To prepare:

To marinate the salmon, place ginger, garlic, scallions, shoyu, salt, pepper, and sake in baking dish, mixing all together. Add fish skin side down to coat. Puncture top of fish with fork prongs and turn over flesh side down. Fork holes allow marinade to become infused in the flesh. Let stand for about 15 minutes at room temperature. Can marinate longer if desired.

Turn on broiler and allow oven to heat. Turn over fish so flesh side is up. Lightly sprinkle bread crumbs or panko over fish and broil till just done, for about 5-6 minutes or until flesh is flaky and opaque. You can even take it out a minute before as it continues to cook from residual heat. You want the salmon to be succulent and moist.

Enjoy it with a bright green salad with fruity vinaigrette dressing and/or a light fresh tomato/garlic pasta dish or light grain. If sprinkling top of salmon with capers, sprinkle lightly just before serving. This preparation is so fast that if an unexpected guest arrives (and you have enuf salmon or even another meaty fish – I always buy a little more. You never know… and the leftover is terrific flaked into a lunch salad the next day) you’ll have it ready with maybe a shorter marinade time, just a few minutes later to even more accolades!

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Tags: capers, Garlic, Ginger, Japanese cooking wine, salmon, Seafood, shoyu soy sauce