Slow-Roasted Red-Wine-Lacquered Salmon Fillet

Slow-Roasted Red-Wine-Lacquered Salmon Fillet
Photo by Romulo Yanes


  • 1 cup soy sauce
  • 1 4-inch piece peeled fresh ginger
  • 1 1/3 cups mirin (Japanese sweet rice wine)
  • 2 cups dry red wine
  • lime wedges
  • 1 tablespoon olive oil
  • ¼ cup dark brown sugar
  • + 2 more ingredients
    • 1 4 1/2-pound salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
    • 2 teaspoons fresh lime juice

Put oven rack in middle position and preheat oven to 225°F. Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/...

View full recipe at Epicurious


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