Lacquered Salmon Recipes

GLUTEN-FREE JAPANESE LACQUERED SALMON

Steps:

• In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
• Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
• Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
• Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
• To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

PAN-ROASTED SOY-LACQUERED SALMON

Steps:

• In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
• Heat the oven to 400 degrees F.
• Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

LACQUERED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Place soy sauce and sugar in a medium pot and bring to a boil.
• Add the ginger, garlic and whiskey.
• Reduce heat low and simmer for 5 minutes.
• Put half this sauce in a container to drizzle over the fish after it is cooked. The sauce can be made in advance and reheated.
• Brush a broiling pan with olive oil. Season the fish with salt and pepper.
• Place the fillets on the prepared pan and sprinkle each with one tablespoons of pineapple over each fillet.
• Bake, uncovered, 20-25 minutes, until salmon is pink and slightly firm to the touch. *Note, if you like your salmon cooked rare, cook for only 15-20 minutes.
• Drizzle with reserved sauce before serving.

LACQUERED SALMON

Steps:

• Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead,cover and refrigerate).
• Preheat oven to 400F.
• Lightly oil a baking dish.
• Place fillets, skin side down in dish, pouring half of sauce over fish.
• Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding 1/3 c water to dish if sauce begins to burn.
• Arrange fish on platter pouring sauce over.

LACQUERED SALMON

Steps:

• Place salmon skin side down on a plate and spread the kecap manis over the side without skin. Let stand for 20-30 min. Place salmon in shallow baking pan such as a pie plate or jelly roll pan. Bake uncovered in a 400 degree oven for about 10 min or just until opaque in center ( 10 min/ inch)

SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET

Steps:

• Put oven rack in middle position and preheat oven to 225°F.
• Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
• Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
• Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
• Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.