Yield: 1 servings
|1 tablespoon||Soy sauce|
|1 tablespoon||Mirin; *|
|1 teaspoon||Rice vinegar|
|1 teaspoon||Sugar; (optional)|
|\N \N||Salmon fillet|
* Japanese cooking sake, available in the Oriental food section You can multiply this recipe as needed. Make the marinade, and let the fish sit in it for at least half an hour. Then, broil the fish in a broiler or toaster oven, cooking around 7 minutes for each inch of fish. Look for doneness when the flesh is pink and there begins to be a whitish "curd" that appears on the top of the meat. Should be moist and delicious.
If you've cooked your salmon to dryness, you have overcooked it and ruined it -- this is why a lot of people say they don't like salmon (or any other fish for that matter!)
Then, serve the salmon with steamed broccoli with somerice vinegar and sprayed olive oil, and some baby baked new potatoes. You'll never eat out again!
NOTES : One of the best ways to have salmon is to broil it (or barbecue it). Living in Northern California, on the coast, it is one of the favorite local things to have, and best if you can get ocean-caught, versus fish-farmed. The taste and texture are much better.[Denise] Recipe by: Cr. Andrew Weil's 8 Week List Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 22, 1999, converted by MM_Buster v2.0l.