Ingredients
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tbsp sugar
2 tbsp fresh ginger -- chopped
1 small lemon -- thinly sliced
4 (5-ounce) salmon fillets
Directions
To make the marinade: In a small saucepan, combine the soy sauce,
sake, mirin, sugar, and ginger. Bring to a boil. Remove from the heat
and allow the marinade to cool to room temperature. Once cooled, pour
the marinade over the fish and scatter the lemon slices over the
fish. Marinate refrigerated for at least 4 hours or overnight,
turning the fish occasionally. Grill or broil the salmon on both
sides until just done, approximately 4 to 5 minutes per side.
Recipe By : COOKING RIGHT
From:
Servings: 4 servings
Salmon Grilled In A Japanese Style Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Japanese; Salmon; Seafood
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names like basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe publications, many of which still exist in private collections. During the next few hundred years, the rich and powerful families of Europe tried to serve the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications are increasing in popularity due to more people being able to read, people having increased free time and disposable income. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Salmon Grilled In A Japanese Style recipe.
