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The chronicle of Kipp's Washoku Project. Here you'll find posts about Japanese food and vulture.

Broiled Sake Salmon (With Recipe)

I've mentioned before that I was a vegetarian for five years. For the first two, I did't eat any meat at all, then I added in fish since I had a suspicion that I wasn't getting enough protein (I really don't like beans). While being a vegetarian wasn't usually inconvenient, on Thanksgiving it did tend to make one feel a little left out. Sure all of the vegetable dishes were fine, but the turkey that had been fussed over all day was beyond my reach. Not a fan of tofurkey, I decided to make salmon my Thanksgiving meal. This turned out to be a brilliant decision as salmon goes perfectly with mashed potatoes and cranberry sauce.

I have been back to eating turkey for a few years now, and have been enjoying it immensely, but sometimes I do miss my salmon with the fixin's. This is why I decided to share my recipe with you, just incase you, or one of your guests, is a fish eating vegetarian. Another reason was that the recipe is adapted from a Japanese dish. So, without further ado, here is how to sake broil a fillet of salmon.

I read somewhere that in Japan people usually don't write down ingredient amounts for recipes since it is considered rude to tell someone how to season their food. I found this particularly interested since I never measure things, unless I am baking a cake. This makes it a little difficult for me to give specifics when I am writing you guys a recipe. Luckily, this meal is easy to adjust.

Start with a nice piece of Alaskan salmon. (I'll admit I am a salmon snob having grown up in Alaska and find Atlantic salmon gross.) The fillet that I used here was one and a half pounds, but you can use any size you want. Lay out a piece of tin foil, that is large enough to wrap your fish in, then add a piece of waxed paper and lay down fillet. Fold the sides up and pinch in the corners to create a pan of sorts. 

Place a few scallions on the top, sprinkle with a little salt, space out several butter pats, and lastly pour sake over the fillet. The amount of sake should be enough to moisten the fish and create a little puddle around it. This is to allow a steaming effect.  

Pinch the foil together to create an air tight seal, however, make it easy enough to open without taring, incase you need to put it back in the oven. 

Adjust the racks in your oven so one is six to eight inches away from the roof and the other is a few rung below. Turn broiler on high and place fish in foil on the top rack and a cooking sheet on the second to catch any drips. The cooking time will depend on the size of your fillet. The trick to the perfect salmon is to cook it until it is almost done, as its own heat will continue the process once it is out of the oven. When you press of the fillet with a fork it should be just starting to separate into flakes. Start with ten minutes and check for doneness, if it needs more time, put it back in and use your own discretion. The one and a half pound fillet I used took fifteen minutes.

This is an excellent way to cook salmon as it is easy and quick (I didn't make a video cause it would have been all of twenty seconds long). The broil and steam combination makes a juicy piece of fish, and the light seasoning enhances without overwhelming the natural salmon flavors. Either you or your fish eating vegetarian guest will love this with all the Thanksgiving classics.

Until next time, good luck in the kitchen and enjoy!