A sweet and salty salmon
I’m not a huge fan of fishy fish, but every once in a while, to please my fish-loving husband, I’ll nibble on a piece of salmon. This dish in the just-published “Pati’s Mexican Table” by Pati Jinich caught my eye because it marries three of my favorite flavors — chilies, ginger and soy sauce — in a sticky, sweet-sour glaze. Skeptical going in, I have to admit it was tasty.
The original recipe calls for grated pilonillo, an unrefined sugar that’s pressed into cones or disks and commonly used in Mexican cooking. I substituted regular dark brown sugar and it worked just fine. I served the fish with cilantro-lime rice and wilted arugula.
Sweet And Salty Salmon
1 cup packed dark brown sugar
1/2 cup soy sauce
1/4 cup freshly squeezed lime juice
2 tablespoons seeded and minced
jalapeno or serrano chile
2 tablespoons minced fresh ginger
1 tablespoon garlic
1/4 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground
6 salmon fillets (about 6 ounces
each), rinsed and patted dry
2 tablespoons coarsely chopped
cilantro leaves for garnish
2 tablespoons thinly sliced scallions
(white and light green parts only)
In a medium saucepan, combine brown sugar, soy sauce, lime juice, jalapeno, ginger, garlic, salt and pepper and cook over medium heat, stirring for a couple of minutes just until the sugar has dissolved. Remove from heat and let cool.
Place salmon pieces in a baking dish large enough to hold them in a single layer and pour marinade on top, turning to coat both sides. Cover and refrigerate for at least 30 minutes or up to four hours, spooning the marinade over fish one or two times.
Preheat oven to 375 degrees. Remove fish from refrigerator at least 10 minutes before cooking.
Bake fish for 15 to 18 minutes, or until it flakes easily with a fork. Place salmon on individual plates or a serving platter, garnish with the cilantro and scallions, and serve.
“Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich (Houghton Mifflin Harcourt, March 5, 2013, $30)