Soy-Roasted Salmon with Cucumbers

Soy-Roasted Salmon with Cucumbers
Photo by James Carrier


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

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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