1/2 cup olive oil
4 salmon filets (can substitute another firm-fleshed fish, i.e. redfish, swordfish, etc.)
2 to 3 cloves garlic, grated with a Japanese ginger grater
2-inch piece of shoga (ginger), grated
2 naganegi, or 1 bunch scallions, finely chopped
1/4 cup shoyu (soy sauce), more or less (Soy sauce is high in sodium; salt is not needed.)
Pepper to taste
*1/4 cup sake
**1/8 cup mirin
***½ teaspoon Wasabi (optional)
Chicken broth (optional)
1 cucumber, halved, seeded and thinly sliced
½ cup thinly sliced onions
1/8 cup rice vinegar
2 cloves minced garlic
1 tablespoon mirin
1 tablespoon soy sauce
½ teaspoon wasabi
Chopped fresh dill
Salt and Pepper to taste
Toss all ingredients together. Served chilled.
Put oil in a pan. Put the salmon filets in and flip to coat with oil. Rub both sides of salmon with garlic and ginger. Mix together remaining ingredients, except for broth and rice, in a separate bowl. Pour half of the mixture over the salmon. Cook over medium heat, covered, for 5 minutes. Turn salmon and add the rest of the mixture. If it needs more liquid, add chicken broth 1/4 cup at a time. When salmon is opaque all the way through, remove from heat. Place the salmon on top of the rice and pour remaining liquid over salmon and rice. Garnish with slivered pickled ginger.
Definition: [SAH-kee; SAH-kay] This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small porcelain cups. The yellowish, slightly sweet sake is made from fermented rice and doesn't require aging. It has a relatively low alcohol content of 12 to 16 percent. Sake is used in Japanese cooking, particularly in sauces and marinades. Once opened, it will keep tightly sealed in the refrigerator for at least 3 weeks.
Definition: [MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine.
Definition: [WAH-sah-bee] This Japanese version of horseradish comes from the root of an Asian plant. It's used to make into a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with a condiment of wasabi mixed with soy sauce.