Clay's Kitchen : Fish Recipes

Fish Recipes

Osaka Grilled Salmon

Recipe from: Jenn

1 whole salmon, 7 to 8 pounds
scallions

For the marinade:
7 ounces soy sauce
6 ounces mirin
3 tablespoon miso paste
2 tablespoon brown sugar
4 teaspoon fresh rubbed ginger pulp
1 tablespoon toasted (brown) sesame oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
10 grams dried shaved bonito flakes
1 large garlic clove
1 ¼ teaspoon ground cardamom
¼ teaspoon ground santaka chiles, or cayenne

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 to 200° for 10 to 15 minutes. Cut scallions into 3 inch pieces and then mince scallions lengthwise into fine shreds. Sprinkle scallions sparingly over salmon and serve

Note:
Miso, mirin, dried bonito, sesame oil and santaka chilis can be found at a Japanese grocery store.

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