In this recipe from the Bluewater Grill in Tustin, Calif., salmon is seared in sake and soy, marinated with a fruit Beurre Blanc, grilled and served on a cedar plank.
See our Food Channel Raves & Faves feature story on the Bluewater Grill.
*NOTE: This is a restaurant recipe. You’ll probably want to divide the brine and glaze recipes by 1/4 or even 1/8, depending on how many servings of salmon you wish to prepare.
- 1 - 8 ounce portion king salmon
- 1.5 ounces sake, soy and molasses glaze
- 2 ounces grapefruit sections
- 2 ounces orange sections
- 1/2 teaspoon chopped fresh mint
- 1 ounce soft butter
- 1 ounce white wine
- 1 cedar plank (soaked in water)
- Roasted vegetables and five grain rice mix
- Brine for Salmon*:
- 1 gallon water
- 8 ounces brown sugar
- 5 ounces Kosher salt
- Sake, Soy and Molasses Glaze*:
- 4 (750ml) bottles Sake
- 1 gallon light soy sauce
- 1 (60 ounce) bottle Mirin wine
- 1/2 gallon molasses
- 3 pounds brown sugar
- 10 ounces cornstarch blended with one pint water
- 1 Soak salmon filets in the brine for at least one hour prior to cooking.
- 2 Sake, Soy and Molasses Glaze: add all ingredients except cornstarch and bring to boil. Thicken with cornstarch and water.
- 3 Method: Place brined salmon on cedar plank and cook on grill. When fish is almost done, glaze with soy sauce. Sautee orange and grapefruit in clarified butter, add wine and finish with whole butter and mint.