Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad
- Total Time
- 3 hours 30 minutes, plus overnight soaking of ginger
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup fish sauce
- 1½teaspoons rice-wine vinegar
- ¾teaspoon sugar, or to taste
- ¼cup peeled and finely grated (or minced) ginger
- ¼cup honey
- ¼cup soy sauce
- 1clove garlic, crushed
- 1½tablespoons ketchup
- 46-ounce pieces salmon fillet
- 1cup rice-wine vinegar
- ¼cup sugar
- 1tablespoon kosher salt
- ½teaspoon togarashi (or ground red pepper flakes)
- 1½teaspoons grated ginger
- 1English cucumber, seeded and sliced ⅛,-inch thick
For the Preserved Ginger
For the Salmon
For the Cucumbers
Nutritional analysis per serving (4 servings)
521 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 34 grams sugars; 38 grams protein; 2461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
- Step 2
Combine the honey, soy sauce, garlic, ketchup and ¼ cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
- Step 3
Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
- Step 4
Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.
Private Notes
Comments
If a grill is not a available would using a very hot raised iron pan do the trick?
I was looking for a quick salmon marinade with a little something special, and this recipe really delivered. I made the the reciped as directed and it came out just great. The salmon was moist and appropriately sweet and the spiced pickles paired very well. It plates beautifully too. This will definitely be my go-to for barbecued salmon in the future.
Try using the Trappist Monks Ginger Preserves thinned with some Saki or dry white wine as a quick marinade....also right out of the jar it makes a fantastic glaze.
Late to the game… but loved this marinade! The cucumbers were also good, definitely added a lot of pepper flakes (I didn’t bother doing the ground ones). Salmon would be tasty with any side.
I made this using Char instead of salmon and it was a big hit in the house. Very easy recipe with little mess. I skipped the ginger and honestly did not feel the dish was missing anything. I reserved some of the marinade to top the fish with after it was cooked. Delicious!
Was hesitant because I saw ketchup and salmon in the same sentence, but all was good. Made the salmon only (farm raised, was not going to marinate a nicer piece) as per the recipe, grilled direct over a small hickory fire. Super easy and if doing again would double, if not triple the garlic.
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