2 salmon fillets or steaks, about 7 ounces each
1 tablespoon each: soy sauce, Thai fish sauce
2 teaspoons minced lemon zest, minced
1/4 cup mirin
Makes 2 servings.
1. Brush the salmon with soy and fish sauces. Top with lemon zest. Marinate 7 minutes; turn fish. Marinate 8 minutes.
2. Meanwhile, heat a grill pan over high heat. Place fish on grill; brush with 1 tablespoon of the mirin. Grill 3 minutes; turn fish. Brush fish with 1 tablespoon of the mirin. Grill until cooked through, about 3 minutes, depending on thickness. Brush remaining 2 tablespoons of the mirin on the salmon before serving.
Nutrition information per serving: 370 calories, 36 percent of calories from fat, 14 g fat, 2 g saturated fat, 125 mg cholesterol, 3 g carbohydrates, 46 g protein, 1,452 mg sodium, no fiber.
Broil if you don't have a stove-top grill pan. This dish can be made outdoors, of course, on a charcoal or gas grill.
Boneless, skinless, chicken breasts or even New York strip steaks can be substituted for the salmon.
If you want a saltier but still slightly sweet flavor, use teriyaki sauce instead of mirin. Just cut back on the soy sauce.
An Oregon pinot noir, a German riesling or an ice-cold Japanese beer would be good pours with the salmon. Hot tea or lime-spritzed seltzer water are non-alcoholic alternatives.