Orange-Ginger-Soy Glazed Salmon
Ingredients:
1 large Salmon filet
I got mine from Costco. I’m not sure how many pounds it was, but it was longer than the baking pan I cooked it on.
Marinade / Glaze:
Thoroughly mix the following ingredients in a small bowl.
1 tablespoon freshly grated ginger (measure it well packed—not loose.)
Start with a piece of fresh ginger, about the size of your thumb. Peel it gently with the back of a teaspoon. The thin skin will come off easily. (This method is better than using a vegetable peeler, which removes too much of the youngest, most deliciously pungent layer that lies just under the skin.) Grate the ginger very finely (I used a microplane zester /grater as shown in the photo.)
2 tablespoons orange zest
(takes about two medium-size oranges)
Select two oranges with nice, clean looking skin. Wash and dry them. Using a fine grater or zester (I used the same microplane zester / grater) remove only the thin orange layer of the outside peel of each orange.
Juice and some of the pulp of 1 orange
Cut one of the oranges in half. Squeeze the juice into the bowl. Use a spoon and press into the orange to more easily get the juice and some of the pulp.
¼ cup Ponzu Sauce
Equally sweet, salty and tangy, ponzu is a citrusy soy-based sauce used for dipping or marinating. You can find it next to the soy sauce in most grocery stores.
2/3 cup brown sugar (packed)
I prefer the results with the brown sugar over honey, which I’ve used in other salmon dishes, because it caramelizes better during the broiling.
1 teaspoon salt
I used Kosher Salt, which has a larger crystal than regular iodized table salt. If you use table salt, since more fits into the measuring spoon, you will need about ½ as much.
¼ teaspoon freshly ground black pepper
Add pepper to taste.
Preparations:
Line a ¼ sheet pan with aluminum foil. Remove the salmon from the package. Thoroughly wash the fish under cold water, and pat it dry with paper towels. Place it on the sheet pan. Often the filet is thinner at the tail end, and thicker at the other, and thinner along the belly. Tuck these thinner portions under the rest of the filet itself so that the whole filet has a more uniform thickness, which helps ensure even cooking.
Spoon the marinade onto the fish. Ensure the entire filet is evenly covered. Allow the fish to sit (room temperature) for at least 20 minutes, and up to 45 minutes. The full time to marinate allows for deeper flavors.
Cooking the Fish:
Move the rack in your oven to a position about 3 inches from the heat. Turn on the broiler and allow it to heat up for 2 minutes. Once the oven is hot, put the fish into the oven and set a timer for 8 minutes.
The most important thing to remember is that the fish will continue to cook after it is off the heat, so you have to remove it before it is done to your liking. Once the initial cooking time is reached, remove it from the oven and check for doneness. You can always return it to the oven to finish if it isn’t quite ready. You cannot do the opposite if you overcook it.
When the timer rings, check for doneness. Cooking time will depend upon the thickness of the fish. The best way to tell is by inserting an instant read thermometer into the thickest piece of the filet. It should read 131 degrees F. The fish should be flaky and opaque. I like it best when the sugar glaze begins to caramelize, turning dark brown along the surface of the fish.
If more time is needed, return the fish to the oven, rotating the sheet pan. Set the timer for another 2 minutes. When the timer rings, remove the fish and check for doneness. You don’t want to overcook it. Most people do overcook salmon. Continue this 2 minute cycle until the fish is done. Then remove it from the oven and allow it to rest, uncovered, for 8 minutes on the countertop. Serve immediately.
Serving Suggestion:
Accompany the salmon with a delicious rice pilaf, broiled asparagus, and steamed green beans.
Reference:
I used some of the advice on cooking salmon as provided here: http://www.beyondsalmon.com/2005/10/is-it-done.html
1 week ago
