2007_08_01_archive

Grilled Salmon with Sesame Soy Sauce (and Wine Pairing)

I don't eat a lot of fish, but I love salmon. This summer I've been

grilling salmon a bit more and experimenting with sauces to accompany

it. My latest sauce for salmon is based on Asian flavors and came out

quite well. These basic ingredients could be played with to meet your

own tastes or use what you have on hand. Best of all, this one is easy

and tasty!

10 ozs or so salmon fillet

3 tbsp soy sauce

1 tsp canola oil

1/2 tsp ground ginger (or fresh if you have it handy)

1 small clove garlic, minced

1 1/2 tsp honey

pinch red pepper

3 tbsp sesame seeds, lightly toasted

Make the sauce: In a small bowl, combine all ingredients except the

salmon and sesame seeds. Divide the sauce in half, one portion to use

while cooking, the other to serve at the table.

Grill the salmon: Brush the flesh side of the fish with a bit of the

sauce. Spray grill with olive oil and light it to medium-high. Place

the salmon on the grill, flesh side down. Cook for about 3 minutes and

turn over carefully. Spread more sauce onto the flesh side of the

fish. Cook for another 5 minutes or on the skin side, then turn over

to flesh side to finish, about 3-5 minutes more. Remove from grill,

cover with aluminum. I've had salmon a couple times lately at some

great restaurants, and noticed they cook it much less than I had been

doing. I've been enjoying the salmon I make much more now as I make

sure that the fish is still very moist.

Serve: Sprinkle the sesame seeds over the salmon. Pass the extra sauce

at the table. Enjoy!

Serve: Sprinkle the sesame seeds over the salmon. Pass the extra sauce

at the table. Enjoy!

Wine Match: Sauvignon blanc and pinot noir are two classic choices for

salmon. The Asian accents of this sauce seemed to call more for a

white wine, so I paired this with the 2006 Dutton Estate Russian River