Osaka
Grilled Salmon Steaks
Serves 8
1 whole salmon (7-8 pounds)
Scallions
Marinade:
7 ounces soy sauce
6 ounces mirin
3 tbs. miso paste
2 tbs. brown sugar
4 tsp. fresh rubbed ginger pulp
1 tbs. toasted (brown) sesame oil
1 tbs. fresh lemon juice
1 tsp. fresh lemon zest
10 grams dried shaved bonito flakes
1 large garlic clove
1 ½ tsp. ground cardamom
½ tsp. ground santaka chillis (or cayenne)
Put all marinade ingredients in a blender and blend well.
Cut salmon into 1½ inch thick steaks, place in a
sealable container, cover with marinade and store in the
refrigerator for 4 hours, turning steaks once every hour.
Place salmon in a grilling basket and grill for 90 seconds
per side over a blazing wood fire (e.g. hickory, cherry
or apple) so that skin will be crispy and outside slightly
charred. Baste with marinade immediately after each turning.
Then bake at 190º F for 10 to 15 minutes, or until
the centre of the steak is done medium (you can cut a slice
with a knife to test). Cut scallions into 3 inch pieces
and then mince scallions lengthwise into fine shreds. Sprinkle
sparingly over the salmon steaks and serve immediately.
Cooking Tip: Miso paste, mirin, dried bonito, sesame oil
and santaka chillis can be found at a Japanese grocery store.
|
