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Succulent and sensational salmon from the kitchens of  chrismukkah

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...A great recipe that I found over on Food 52 - http://food52.com/recipes/18562-gin.....-glazed-salmon

Ingredients:

Serves 4

1 pound wild salmon
4 inch piece of ginger, grated (I already had the stuff in the jar - but since I didn't want to overdo it on the ginger, one heaping tablespoon was more than enough)
1 garlic clove, grated
1/4 cup soy sauce (low sodium)
1/2 cup red wine
1/4 cup mirin (used sake I still have leftover)
2 tablespoons brown sugar
1/2 lime, juiced (used 1 teaspoon lemon juice)
1 tablespoon olive oil
roughly 1 tablespoon red Thai curry paste* - optional, but I thought it added a nice subtle heat
1 scallion, minced for garnish (actually, 1 shallot, finely chopped and used with the sauce)

Method

First, just get yourself a large cooking sheet / roasting pan, and cover it with foil.

Combine the soy sauce, red wine, mirin, brown sugar, garlic and 3/4 of the ginger in a sauce pan. Cook for 10 minutes, until it reduces by half. Remove from heat and add the remaining ginger and the lime juice. Let cool.

Rub the bottom of a baking dish (or pan) with the olive oil and place the salmon in it, skin side down. Rub the red Thai curry paste on the top and cover every inch ! Then once the sauce has cooked down, spoon a tablespoon of the glaze over the fish and wait 5 minutes. Spoon another tablespoon of the glaze over the fish.

Bake for 10 minutes at 250 degrees. Spoon another tablespoon of glaze over the fish and return to the oven for another 10 minutes. Continue to do this until the fish is cooked to medium rare (gives a little more resistance when you push it). Garnish with the scallion and serve.

VERY good, goes well with rice, soba noodles and etc. :)

WARNING: Contains fish (duh) !

Other than that, enjoy!

Small Update - You can always play around with the recipe as well! For example: instead of olive oil, use sesame oil...and you can always go with miso paste (or any type of miso salad dressing) mixed with maybe a teaspoon or two of orange juice. Then top with toasted sesame seeds.

If you want to make it a lot spicier, there's always gochujang and maybe a tablespoon of sriracha which is REALLY potent.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Red Wine, Minin or Sake