There are five species of Alaskan salmon: Kings, Reds, Silvers, Humpies, and Chums. It is the Red, also known as Sockeye salmon, that we have available on our fish counters here in London. I buy a whole side fillet of it, often on sale, and prepare this family favourite. The beautiful red colour, as you see in the picture, comes from the natural diet available in the cold ocean waters. Each wild salmon is hatched in a fresh water stream and then travels thousands of miles out to sea but eventually returns to the birth stream to lay eggs for more salmon to hatch from and thus perpetuate the species. The exercise of all this swimming results in the firm, yet flaky meat true fish lovers prefer.
Teriyaki marinade: (One Teriyaki salmon half, filleted, serves 4)
1/3 cup/5 Tablespoons sake
1/3 cup/5 Tablespoons Mirin
1/3 cup/5 Tablespoons soy sauce
Place the fresh salmon fillet in a large plastic bag; pour half of the above mixture into the bag and close securely. Refrigerate 2-3 hours or even better, over night. Turn over once or twice.
Line your grill/broiler pan with aluminium foil. Remove the salmon from the plastic bag and place skin side down on the lined pan. In a pre-heated grill/broiler, cook for 6 minutes; turn over and cook for about 4-5 minutes more or until the skin is well blackened. Cooking times vary with the thickness of fillets.
Place cooked salmon skin side up on serving platter. Peel off skin and discard. I then scrape the grey thin fat layer off and also discard it. Turn the fillet over to the other side (more eye appealing) and garnish with chopped parsley. Serve hot or cold.
Remaining marinade from the above mixture can be stored, covered, in the refrigerator up to a month.
© Judy Labi 2013
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