Every day at about five, I go out to my balcony and check out the snaking queue of cars on the highway below. Then I do my little happy dance, put on an apron and start dinner. Oh, how I love my new life (wink). Especially when there's a hapless salmon patiently awaiting my tender ministrations. This Grilled Salmon with Marmalade Glaze is pretty good with store-bought marmalade (I won't tell, if you don't) but I love it, oh yes I do, with my obviously superior lemon, grapefruit and ginger marmalade (yet another wink).
1/3 cup grapefruit marmalade
2 tbsp shoyu (Japanese soya sauce)
2 tbsp rice vinegar
1 inch ginger, grated
2 tsp garlic, minced
1 tsp sesame oil
1/2 tsp Nanami Togarashi (Japanese spice blend)
2 salmon fillets, about 800gm
Mix together all the marinade ingredients and marinate the salmon fillets for at least an hour in the fridge; two if you can be bothered. Remove the fish from the marinade, reserving the leftover marinade for the sauce.
Wrap your salmon fillets in foil packets, skin side up, and place in a preheated oven at 350F. This will seal in the juices, and keep your salmon moist. Cook for about 10 minutes.
Switch your oven to grill function and uncover the fillets. Grill for 10 minutes or until the skin browns and caramelises at the edges. The fish is already dead so there's no need to kill it again by overcooking it. Your salmon should be pink, flaky and deliciously moist.
While your fish is cooking, place the reserved marinade in a pot and bring to a boil. Strain, season to taste, and serve with the salmon if you like. I don't usually bother.
Serve with Soba noodles with toasted sesame seeds 2 tbsp sesame seeds, toasted
1/2 tbsp vegetable oil
1 tbsp sesame oil
2 tsp garlic, minced
1 inch ginger, sliced
250g vegetables (shredded cabbage, snow peas or edamame)
Shoyu and Nanami Togarashi to taste
125g soba (half a packet) and 1 tsp of sesame oil
Add 1 tsp of sesame oil to boiling water, and cook the soba until al dente. Drain and set aside.
Heat the vegetable oil and fry the ginger until it's fragrant. Stir in the garlic and when it's lightly golden, fry the vegetable until it has softened.
Mix the cooked soba into the vegetable mixture, and toss with the extra sesame oil and seeds. Season with shoyu and togarashi. Serve either cold as a main course, or warm with the salmon.
Enjoy with chilled sake, and some schadenfreude on the side.
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4 said hello:
This is a lovely salmon dish! Look so mystical delicious!
To order our macarons, go give us at least 3days advance notice.
hey, where to buy grapefruit marmalade (in KL, i mean)? i LURVE that.
Make lah. It's very easy :)
Have you looked in Cold Storage (I've bought from there before) or if you're flush, you could try Crabtree & Evelyn or M&S.
dee, you gotta be kidding. i saw your recipe in the earlier post, looks DIVINE, all my favourite ingredients, but all that boiling and using of muslin etc....and STERILIZING a jam jar...heck, i havent even sterilized my babies' bottles before.... toooooo much work, tooo much work. M&S it will have to be la. prices there quite okay. C&E is out of my league i think, these days. used to love their lemon butter cookies. oh, have linked you by the way. hope you dont mind.
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