Easy Yummy Japanese Fragrant Baked Salmon Recipe

Easy Yummy Japanese Fragrant Baked Salmon Recipe

Ingredients:

• 4 salmon fillets, about 1 pound (450g)
• 4 hajikami pickled ginger shoots

Marinade:

• 3 tablespoons soy sauce
• 2 tablespoons sake
• 5 tablespoons mirin
• peel of 1 yuzu, grated

Yield: 4 servings

Directions:

1. Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours.
2. Preheat the oven to 350°F (180°C) and cook the marinated salmon for 10 minutes, until golden brown. Serve each fillet with a shoot of hajikami pickled ginger.

Wine pairing notes:

• Sauvignon Blanc
• Champagne

With the very first bite, the aroma of the yuzu rind prevails. What the dish calls for is a white, non-oaked, aromatic wine, so my initial choice would be a dry but riper style Sauvignon Blanc, such as those from the Marlborough region, as we are not looking for too much acidity. Serious Sauvignon can go tete-a-tete with the yuzu, forming a dynamic combination. Alternatively, vintage Champagne is the connoisseur's choice. Age rounds out the acidity and increases the effect of umami, while also developing soy characteristics, and seems to go hand in hand with this dish.

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