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Asian-Style Grilled Salmon with Fennel-Pickled Ginger Relish
Marinade
2 tbsp reduced-salt soy sauce
1 tbsp rice-wine vinegar
1/2 tbsp sesame chile oil
2 tbsp minced green onions
1/2 tbsp whit-wine Worcestershire sauce
1/2 tsp ground ginger
4 Fresh salmon fillets (about 2 pounds)
Relish
1 fennel bulb, cored and halved lengthwise
1 tbsp chopped fesh fennel fronds
5 tbsp chopped pickled ginger
3 tbsp minced green onions
1 tsp fresh lime juice
1 tbsp sesoned rice-wine vinegar
3/4 cup peeled, diced cucumber
1 tsp toasted sesame seeds
Kosher salt and freshly ground black pepper
To make marinade whisk all ingredients together in a small mixing bow. In a medium
glass dish, put salmon skin side down and top with marinade. Cover and refrigerate
ofr 1 - 2 hours, turning once.
To prepare relish, preheat oven to 350 degrees. Place fennel on a baking sheet and
roast for 30 minutes. Let cool slightly and chop coarsely. In a medium nonreactive
mixing bowl, combine 3/4 cup of chopped fennel with fennel fronds, pickled ginger,
green onions, lime juice, vinegar, cucumber, and sesame seeds and mix thoroughly.
Season to taste with salt and pepper. Cover and refrigerate for 1 - 2 hours.
When ready to serve, grill salmon skin side down over hot coals for 5 - 6 minutes.
Turn and cook for an additional 4 - 5 minutes. Do not overcook; salmon should be
pink and juicy on the inside.
To serve, place salmon on plates and divide relish evenly on side.
Serves four as entree.
WINE:
BOTANI MOSCATEL SECO 2008 SIERRAS DI MALAGA
A description of this wine can be found under the Wine Club tab.
Asian-Style Grilled Salmon with Fennel-Pickled Ginger Relish |
