Makes 2 servings.
Add this dish to your repertoire of salmon recipes. It’s quick, easy, flavorful and good at room temperature as well, making it so convenient to serve on Shabbat.
- 2 center cut skinless salmon fillets, 6 ounces each
- Kosher salt
- Freshly ground black pepper
- 1½ tablespoons low sodium soy sauce
- 2 teaspoons mirin
- 1 teaspoon sesame oil
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, peeled coarsely chopped and crushed to a paste with 1 tablespoon light brown sugar.
- 1 teaspoon grated ginger
- Pat the fish dry with paper towels.
- Place the salmon in a nonreactive dish. Season with salt and pepper.
- Combine the marinade ingredients and coat the fish. Cover with cling wrap and refrigerate for a couple of hours.
- Preheat the broiler.
- Bring the fish back to room temperature.
- Form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out and place on a cookie sheet.
- Place the fish with the marinade in the basket and broil close to the heat source (without turning) for about 7 minutes or until the inside has just turned opaque. If in doubt whether the fish is cooked sufficiently to your taste, take it out and cover it with foil, for 1 minute. The fish will continue cooking.
- Serve with accumulated juices, if you like.