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)
  • 1/3 cup chopped fresh ginger
  • 2 ounces onion or radish sprouts (1 cup; optional)
  • 1/3 cup chopped green onions
  • ½ cup dry white wine or sake
  • + 6 more ingredients
    • ½ cup cream sherry or mirin
    • 3 pounds boned salmon fillet
    • Crunchy cucumber salad
    • 2 lemons (4 oz. each), rinsed and thinly sliced (ends discarded)
    • ½ cup soy sauce
    • ¼ cup sugar

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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