A Fresh Taste brought back from Pacific Northwest: Salmon with Ginger Shiitake Glaze
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A Fresh Taste brought back from Pacific Northwest: Salmon with Ginger Shiitake Glaze

So it has been awhile since I have had a chance to blog….

It has been a busy few weeks as my youngest nephew graduated from high school in Oregon.  I had an amazing week with my family while I was there.  My nephews are all going up to be awesome young men!!

Also, I always enjoy time in the kitchen with my sister, Rebecca who is an amazing cook, probably even better than I am to be honest.  We like to experiment together, which is always fun.  On this trip one of our experiments was to make the salmon with ginger shiitake glaze featured in Fine Cooking’s Cook Fresh Summer 2014 edition that I had picked up at the airport before my flight to Portland.

June is the only time of year you can find Oregon Copper River salmon in grocery stores.  It is one of my favorite types of salmon.  If you see it in the store and like salmon, splurge and buy it!  If you can’t find it you can substitute steel head (trout) or your favorite wild salmon.

Salmon with Ginger Shiitake Glaze from Fine Cooking Magazine

Photo: Maren Caruso 


But if you know me at all, you know I can’t leave well enough alone when following a recipe, even the first time.  Although, I do think that this recipe would be very good if you just followed the recipe as directed; however, if you want to make the adjustments that I did, read on….

First, we brined the salmon in salt water for 15 to 20 minutes.  My sister and I both believe that this helps salt water fish taste fresh from the sea.  It also helps keep it moist. Even through the Copper River Soho salmon is not a salt water fish, we brined it as sometimes it can be a little dry when grilled.To bring your fish, combine about 4 cups of water, 1/4 cup of salt and 2 tablespoons of sugar in a large glass cake pan or other nonreactive dish. Stir gently to dissolve. Then add the salmon or other fish to brine while you prepare the rest of your meal.

Next, we grilled the salmon versus broiling it.  My brother in law does an awesome job manning the grill.  We placed the salmon on 2 layers heavy tin foil with the edges turned up to form a lip so we could still add the glaze when the salmon was getting close to done.

To the  glaze, I made the following additions:
- 1 clove of garlic, grated
- 1/4 teaspoon coriander
- 1 teaspoon of toasted sesame oil

And I substituted Yoshida Gourmet Sauce for soy sauce and increased the amount to 2 tablespoons.  This gives it a more robust flavor than just soy sauce alone.  If you can’t find Yoshida Gourmet Sauce, you could substitute Wildtree (or another brand) teriyaki sauce or use soy sauce with the increased quantity.

We served the salmon with fried rice and a house salad with a honey crème fraiche dressing.  Both of these recipes are included in my recipe collection available on Amazon.com.

Have leftovers?  This salmon would be great served cold warm over an Asian inspired coleslaw or lettuce salad.  Salmon is one of the few types of fish that I keep the leftovers for another meal.  It reheats fairly well when you add a few drops of water to keep moist.  It is also delicious cold.

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