- 4 salmon fillets, about 1 pound (450g)
- 4 hajikami pickled ginger shoots
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 5 tablespoons mirin
- peel of 1 yuzu, grated
Place the salmon fillets in a casserole or other wide shallow dish. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the salmon slices, and marinate for 4 to 5 hours.
Preheat the oven to 350°F (180°C) and cook the marinated salmon for 10 minutes, until golden brown. Serve each fillet with a shoot of hajikami pickled ginger.
Wine pairing notes
With the very first bite, the aroma of the yuzu rind prevails. What the dish calls for is a white, non-oaked, aromatic wine, so my initial choice would be a dry but riper style Sauvignon Blanc, such as those from the Marlborough region, as we are not looking for too much acidity. Serious Sauvignon can go tete-a-tete with the yuzu, forming a dynamic combination. Alternatively, vintage Champagne is the connoisseur's choice. Age rounds out the acidity and increases the effect of umami, while also developing soy characteristics, and seems to go hand in hand with this dish.
Reprinted with permission from the book:
Japanese Dishes for Wine Lovers
This is a book of enormous value to anyone who not only loves preparing delectable dishes but also enjoys an often more formidable mission: the quest for suitable wines that will complement them in the most inspiring way. The authors, experts in their fields, share a common interest in something many of us have known, but which until now has never been the subject of a book. They believe that the delicate flavors and unique ingredients of Japanese cuisine - from sushi to tofu and everything in between - go extremely well with the best products of the world's wine-producing regions.