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BROILED SALMON WITH SPINACH
INGREDIENTS
Marinade Ingredients
¼ cup San-J Tamari
3 Tablespoons sugar
2 Tablespoons mirin
2 Tablespoons sake
1 teaspoon fresh ginger, grated
1 clove garlic, minced
4 7-ounce salmon fillets
salt and pepper to taste
Broth Ingredients
2 cups chicken broth
1 Tablespoon San-J Tamari
2 teaspoons mirin
2 teaspoons rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sugar
½ teaspoon toasted sesame oil
6 cups fresh spinach leaves, cleaned and lightly packed
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INSTRUCTIONS
Prepare the marinade in a mixing bowl by combining the San-J Tamari, sugar, mirin, sake, ginger and garlic. Whisk to mix well. Place the salmon fillets in a glass pan (or other non-reactive pan) and pour the marinade over the top. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 4 hours.
Preheat the broiler to high heat. Remove the salmon fillets from the marinade and pat dry. In a saucepan, heat the marinade to boiling and cook for 5 minutes. Season each fillet with salt and pepper to taste. Place the fillets on the broiler pan and broil for 6 to 7 minutes. Baste every 2 minutes with the marinade. Turn and continue broiling for 6 to 7 minutes. Set aside and keep warm.
In a large stockpot or saucepan, combine the chicken broth, San-J Tamari, mirin, rice vinegar, garlic, ginger, sugar and sesame oil and bring to a boil. Simmer for 5 minutes, stirring occasionally. Add the spinach leaves, covering the spinach with the broth and continue simmering for 30 seconds. To serve, ladle the broth and spinach into 4 shallow bowls and place a broiled salmon fillet on top of each serving.
Makes 4 Servings
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