Soy-Roasted Salmon with Cucumbers

Soy-Roasted Salmon with Cucumbers
Photo by James Carrier


  • 2 tablespoons olive oil
  • About 1/8 ounce toasted dried tender sea palm fronds or California nori (optional; see notes)
  • 1 tablespoon toasted sesame seeds (see notes)
  • 2 lemons (4 oz. each), rinsed and thinly sliced (ends discarded)
  • ¼ cup sugar
  • 1/3 cup chopped fresh ginger
  • 2 ounces onion or radish sprouts (1 cup; optional)
  • + 6 more ingredients
    • 1/3 cup chopped green onions
    • ½ cup dry white wine or sake
    • ½ cup cream sherry or mirin
    • 3 pounds boned salmon fillet
    • Crunchy cucumber salad
    • ½ cup soy sauce

1. In a 1- to 2-quart pan over high heat, stir soy sauce, wine, sherry, green onions, ginger, and sugar until boiling. Remove from heat and let cool to room temperature, stirring occasionally, about 25 minutes. 2. Meanwhile, with tweezers, pull out tiny pin bones from salmon. Rinse fish and cut i...

View full recipe at My Recipes


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