Grilled Salmon Recipe

courtesy of Herman Saksono

Challenge your taste buds with this new taste of the most popular edible fish - straight out of Japan.

(Japanese recipe)

Ingredients:

5 cm ginger root

3 tablespoons Kikkoman sauce

1 tablespoon Mirin (rice wine)

3 spring onions (finely chopped)

3 tablespoons sugar

4 pieces of salmon filet (each 150 gram)

1 teaspoon Vetsin (Monosodium Glutamate)

Preparation:

Grate the ginger; squeeze all the juice out of it (or cut the ginger in small pieces and press out the juice with the garlic presser). Mix the ginger juice, Kikkoman sauce, Mirin, sugar and Vetsin in a bowl.

Stir until the sugar is dissolved and add the spring onion.

Put the salmon filets in a tray, ad the marinade and let the fish marinate (15 min. to 4 hours).

Allow fish to leak above a tray, so the marinade is preserved.

Put the salmon filets on aluminum foil on a grill.

Grill the fish 3 to 10 minutes on both sides. (Possible on the barbecue!)

Put the marinade in a saucepan and let it boil down on high fire for about 2 minutes.

Put the reduced marinade over the salmon filets, garnish with pickled ginger and cucumber slices.

Combine with cooked rice and a vegetable salad.