Soy-Roasted Salmon with Cucumbers

Soy-Roasted Salmon with Cucumbers
Photo by James Carrier


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

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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