- 1 (1-inch) length freash ginger, peeled and finely grated
- 1 large clove, finely grated
- 1/3 cup mirin (Japanese rice wine)
- 3 tablespoons unseasoned rice vinegar
- 2 1/4 teaspoons soy sauce
- 2 tablespoons plus 3/4 teaspoon mild molasses
- 1/2 to 1 teaspoon sambal or sriracha hot sauce (optional)
- 4 (4- to 6-ounce) thick-cut salmon fillets, patted dry
- 2 green onions, trimmed, sliced very thin on bias
Blend together ginger, garlic, mirin, vinegar, soy sauce, molasses and hot sauce, if using, in a bowl. Pour into a dish large enough to contain the fish and submerge fillets, flesh side down. Refrigerate for 6 to 8 hours.
Pour marinade into a small saucepan and simmer over medium-high heat until thick and syrupy, 5 to 7 minutes, stirring occasionally to prevent scorching.
Meanwhile adjust oven rack to within 6 inches of broiler and heat broiler. Broil fish on a rimmed baking sheet until just opaque, about 4 minutes. Brush fish with the reduced marinade and cook until fish is set and glossy, 3 to 5 minutes longer. Brush fish with any remaining sauce and serve topped with green onions.
Serve with rice pilaf, sauteed green beans, and a pinot noir.
-From Matthew Card, Good Food for Less columnist for FOODday