1 pound wild salmon
4 inch piece of ginger, grated
1 garlic clove, grated
1/4 cup soy sauce (low sodium)
1/2 cup red wine
1/4 cup mirin
2 tablespoons brown sugar
1/2 lime, juiced
1 tablespoon olive oil
1 scallion, minced for garnish
1. Combine the soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool.
2. Rub 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.
3. 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 medium rare (gives a little more resistance when you push it). Garnish with the scallion and serve.
Get the Ginger Miso Salad recipe on Food52.
The Grocery List
We're guessing you have garlic, soy sauce, red wine, brown sugar, olive oil, rice wine vinegar, sugar, Sriracha, sesame oil, and red wine vinegar -- if not, you'll be needing those, too!
1. Get started on the ginger soy glaze for the salmon. While the sauce is reducing, wash and dry the greens for your salad.
2. Glaze your salmon, and bake for 20 minutes.
3. While the salmon is cooking, finish up the salad: combine dressing ingredients, toss with greens, and plate. Serve the finished salmon alongside, and enjoy!
Photos by James Ransom