Yakizuke salmon: a Japanese marinated salmon, tasty and gluten -free
The Yakizuke is a traditional Japanese method which consists in grilling fish before marrying it in a scented sauce. This ancient process not only reveals the natural flavors of the fish, but also to keep it longer. This Japanese dish is perfect for a refined starter or a light main dish, served with rice and grilled vegetables. The marinade, based on tamari (gluten -free soy sauce) , mirin, sake and ginger, penetrates the flesh of the salmon, giving it a melting texture and a tasty taste. This naturally gluten -free recipe is easy to prepare and delight authentic Japanese cooking enthusiasts. It is ideal to taste hot or cold.
Ingredients
- 1 salmon fillet (500 g)
- 2 CS of tamari (gluten -free soy sauce)
- 2 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tsp cane sugar
- 1 Small piece of grated ginger
- 1 Tbsp of vegetable oil
- 1 minced green onion (for the garnish)
- Grilled sesame seeds (optional)
Preparation
- Prepare the marinade: in a saucepan, mix the tamari, mirin, sake, sugar and grated ginger. Bring to a boil for 1 minute, turn off the heat and set aside.
- Grill the salmon: heat the oil in a pan and brown the salmon fillet on the skin side for 3 minutes. Return and cook for another 2 minutes.
Marinate the salmon: place the net in a hollow dish and pour the hot marinade on it. Leave to marinate 30 minutes at room temperature or a few hours in the refrigerator for more flavor.- Serve: garnish with green onion and sesame seeds. Serve with Japanese rice and grilled vegetables.