Boneless Salmon Japonaise With Creamed Green Onions

By Floridaberry

Ingredients

• CREAMED GREEN ONIONS:
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup sugar
• 1/4 cup lemon juice
• 1/4 cup white wine or sake
• 2 shallots diced
• 2 garlic cloves diced
• 1 tablespoon grated ginger
• 4 salmon fillets - (abt 8 oz ea)
• Vegetable oil for brushing salmon
• 1 tablespoon butter
• 12 green onions trimmed, and cut into 2" pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 1/3 cup heavy cream
• THICKENER:
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 2 tablespoons chopped chives for garnish

Preparation

Step 1

In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.

Just before grilling salmon, make the Creamed Green Onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.

Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in center of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.

Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.

To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet.

This recipe yields 4 servings.

Wine Recommendation: You can rely on a Gewürztraminer to balance the soy sauce and ginger with the salmon.

Beer Recommendation: For this Japanese-style dish, the best "brew" is a Ginjo Genshu (premium) sake served cold.