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Sake Salmon Recipe

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This recipe for Sake Salmon, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitch Miller
Added: Sunday, March 9, 2008


For Marinade (reserve 3/4 Cup for sauce):
3/4 C Soy sauce
1/2 C Sake
1 Tbsp. Lemon juice
3 Tbsp. Sugar
2 quarter-sized slices fresh ginger (or 1/4 tsp dried)
1/2lb. Shiitake Mushroom, sliced
1 Tbsp. Oil
3/4 Cup Marinade (reserved)
1 Tbsp. Pickled ginger juice (from pickled ginger jar)
2 Tbsp. Pickled ginger (sliced)
4-6 Tbsp, cold butter cut into cubes
2 Green onions, thinly sliced
White Rice (cook separately)
Toasted Sesame seeds
The most important ingredient is Love

Mix together marinade ingredients until sugar dissolves. Set aside 3/4 C for sauce. Place salmon in the marinade for about 10 minutes. Either BBQ or steam salmon, while preparing sauce and rice (see below). *It is absolutely crucial not to over-cook salmon. Over-cooked salmon is bad for your taste buds*
Start white rice.
Heat oil in saute pan over medium/high heat. Saute mushrooms for 2 minutes. Add 3/4 C of salmon marinade, pickled ginger and ginger juice. Cook until liquid reduces by about one third. Whisk in cold butter, sauce will thicken.
Add green onions last so they retain their color.
Place the salmon on a bed of white rice, spoon the sauce over the salmon, garnish with toasted sesame seeds. Enjoy and let your mouth rejoice in flavor.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I remember eating this meal with Mitch's family during Christmas break in 2007. Jamie & Mitch were engaged to be married the next summer, so the Millers invited us all over so the families could get to know each other. An amazing recipe! Whenever I travel to Japan, I always make sure to bring home a good bottle of sake so I can cook this meal. ~Barb




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