This salmon is covered in Al Brown's Japanese BBQ sauce. It is sticky and sweet but savoury and umami without being salty or cloying on the tongue; the balance is perfect.
I've long been a fan of New Zealand chef Al Brown, a dear friend gave me his cookbookStokedfor my 30th birthday. Ever since, I've adored finding new ways to incorporate the recipes into our meal plan. However his portions are destined for six or eight serves, which for our little twosome means regular leftovers.
This Japanese BBQ sauce was one of those 'leftovers' and it is mighty delicious smeared on a gorgeous thick salmon fillet. It makes one large jar, and is beautiful when used on chicken thighs, lamb shoulder or slow cooked pork ribs. Umeboshi, or Japanese salted plums, are available at the Japanese grocery stores, or specialist food shops.
Serve with a light salad for an elegant lunch, or with steamed rice for a wholesome dinner.
Ingredients
- Al Brown's Japanese BBQ Sauce:
- 2 tsp fresh ginger, finely grated
- 1/3 cup light soy sauce
- 1 cup sake
- 1/3 cup white miso paste
- 1 cup sugar
- 1/3 mirin
- 1 tsp sesame oil
- 3/4 cup umeboshi (Japanese salted plums) pureed
- 1 x salmon fillet, skin on and pin boned
- Oil
- Sesame seeds
- Coriander, chopped
- Spring onions, finely sliced
