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
Recipes as an idea can be traced back into antiquity, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these old records were just basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are a few clay tablets in the Sumerian language which show the preparation 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 drank it feel `blissful`. During the time of the Romans a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, mint and dill. Moving our culinary historical trip onwards, there are some recipe books dating from the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is popular today, but instead accounts of the types of meals on the menues of the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, many of which are now in private libraries. Over the next few hundred years, the powerful families of Europe competed with each other to offer the most exotic banquets, and as a consequence, cooks and their recipes were greatly in demand. However, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were in great demand, due to more people being able to read, more free time and having more money. |
We hope you enjoy this Salmon Grilled In A Japanese Style recipe.
