Ingredients:
1 1/2 Pounds Salmon Filet, boneless
1 Pinch Salt and Pepper
1 Jalapeno Pepper, red or green
1 Green Onion
Soy-Sake Glaze:
1/2 Ounce Ginger
1 Clove Garlic
2 tsp. Ground Mustard Powder
4 Tbsp. Sake
4 Tbsp. Honey
3 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
1 tsp. Brown Rice Vinegar
|
Mince garlic and ginger together.
This can be done on a cutting board or in a food processor.
| |
Place garlic-ginger mix into a small pan.
Measure mustard powder and all other glaze ingredients, minus the vinegar, and place into the same pan.
| |
Bring ingredients to a fast boil.
Mix ingredients together with a small whisk.
| |
Boil and mix ingredients for a couple of minutes.
The liquid will reduce and turn into a syrup about as thick as honey.
At this point add the vinegar and remove from the heat.
| |
Strain the hot syrup into a bowl.
Use a spoon to scrape and press the garlic-shallot mix to extract all of the syrup.
Next, keep rubbing the mix until most of it passes through the strainer into the glaze.
| |
Mix ingredients together and let cool.
| |
Place a very light coat of sesame oil on the top and bottom of the salmon filet.
Sprinkle with salt and pepper.
I like to use a sheet of foil for easy clean-up.
| |
Heat broiler to high.
Place salmon onto a rack in the oven about six to eight inches from the heat.
Broil salmon for about seven minutes.
While salmon is cooking, slice the jalapeno and green onion very thin.
| |
Remove salmon from the oven.
Spoon the glaze all over the salmon.
Sprinkle with onion and jalapeno.
Place the salmon back into the oven and broil for another couple of minutes.
| |
Remove salmon from the pan and serve.
| |
|
