Soy-Roasted Salmon with Cucumbers

Soy-Roasted Salmon with Cucumbers
Photo by James Carrier


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

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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