By Chef John Ash
A wonderfully uncomplicated preparation that highlights the rich flavors of fresh wild salmon.
Total Time 1 hour 30 minutes
Prep Time 30 minutes
Difficulty Level Medium
4-6 wild salmon filets
1 tbsp butter or oil
Fresh minced cilantro
1/4 c chardonnay (Marinade)
1/4 c light sodium soy sauce (Marinade)
1/4 c Mirin (Japanese sweet wine)
1/2 shallot, peeled and thinly sliced (Marinade)
1 tbsp grated fresh ginger (skin removed) (Marinade)
1 tbsp sugar (Marinade)
1 tbsp butter or oil (Marinade)
Fresh minced cilantro (Marinade)
Combine marinade ingredients and bring to a boil in a saucepan. Simmer for 10 minutes. Remove from heat and let cool to room temperature. Take salmon filets and add to the cooled marinade for 30 minutes at room temperature.
Remove and set aside. Heat a sauté pan and sear the filets in light oil for 3 minutes, flesh side down. Turn and sauté a few minutes more until just cooked through. Serve warm with a sprinkling of fresh minced cilantro. Pair with The Cutrer.