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Sake and Ginger Roasted Salmon
This is such a useful special-occasion dish because you marinate the salmon and make the Pickled Cucumber in advance and leave it in the fridge until you’re ready to eat. Then the salmon takes only about 10 minutes to cook to that melting state of medium-rareness.
Prep Time
15 mins
plus marinating
Cook Time
10 mins
Serves
6–8
Special Occasions
Seafood
Quick & Easy
Dinner
Lunch
Asian
Ingredients
1/2 cup sake
2 tbsp finely grated fresh ginger
1 tbsp honey
1/2 cup soy sauce, or tamari
1 side of salmon, about 500g, skin on, deboned
PICKLED CUCUMBER
5 Lebanese cucumber
6 tbsp boiling water
2 tsp sugar
2 tbsp white wine vinegar, or rice wine vinegar
1 tsp salt
1/2 tsp fine white pepper
1 red chilli, deseeded and chopped
2 tsp sesame oil
70g pickled ginger, finely chopped
TO SERVE
2 tbsp black sesame seeds
Method
Mix sake with ginger, honey and soy sauce or tamari in a shallow tray.
Place salmon skin side up in the marinade, cover and chill for at least 8 hours or up to 24 hours.
Remove from fridge 30 minutes before cooking to return to room temperature.
Method
PICKLED CUCUMBERS
While the salmon is marinating, make the Picked Cucumbers.
Halve the cucumbers lengthwise, scoop out and discard the seeds and angle-slice the flesh. Place in a bowl.
Mix together the boiling water, sugar, vinegar, salt, white pepper, chilli, sesame oil and pickled ginger and pour over the cucumbers.
Marinate for at least 30 minutes or up to 24 hours in the fridge. Drain before serving.
Method
When ready to cook, preheat oven to 250°C.
Lift salmon out of marinade, discard marinade and place salmon skin side down on a shallow baking dish lined with baking paper.
Roast for 10 minutes – it should be very rare. Remove from oven, cover and leave on the bench to cool for at least 30 minutes.
To serve, transfer the salmon to a serving dish, scatter Pickled Cucumber over the top and sprinkle with black sesame seeds.
