grilled mirin teriyaki salmon

grilled mirin teriyaki salmon

We’ve been exploring Chinatown in Flushing, New York. We take the 7 train from 42nd Street Times Square all the way to the end of the line, Main Street-Flushing, where we found a dimsum restaurant called Asian Jewels Seafood that serves it Hong Kong style, that is, from steam pushcarts. This is our second Sunday in Flushing, and what we’ve seen so far of this Chinatown includes blocks of restaurants, Chinese apothecaries, little snack shops, bakeries, cafes, and supermarkets. There are no souvenir shops selling I [heart] New York t-shirts or fake watches, purses, and pirated DVDs. It is not as touristy as Chinatown, Manhattan. Today we discovered the huge J-Mart on Roosevelt Avenue in the New World Mall. As you walk in, fresh fruit and vegetables line the aisles to welcome you,  and against the long wall, a row of fresh seafood to tempt you. We splurged on fresh fish, like this salmon @$6.99 a pound. We bought three pounds. I like to be around people who take their food seriously.

Grilled Mirin Teriyaki Salmon

Prep time: 15 minutes
Marinating time: 2 hours
Grill time: 3-5 minutes, depending on the thickness of the salmon

Marinade:
1/2 cup soy sauce
1/4 cup mirin
1/4 cup scallions, finely chopped
1/4 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons ginger, grated
2-3 tablespoons garlic, pressed in a garlic press (about 4 large cloves)
1/2 -1 teaspoon red pepper flakes, optional

1 1/2 pounds salmon fillets

Preparation

In a small bowl, mix all marinade ingredients. Set aside.

Prepare the salmon. Rinse and scrape the skin to be sure no scales remain. Cut into four equal portions and place in an 8-inch pan. Pour the marinade all over and turn the pieces several times. Leave it skin-side up in the marinade and refrigerate 2 hours.

Remove from the marinade and grill at once. If you wish,  reserve the marinade and heat it on the stove until it is simmering. Keep it hot for pouring over the grilled salmon. It is not too salty as some marinades tend to be. In fact, it is salty, sour, and sweet, not spicy at all, and I had added a teaspoon of red pepper flakes.

I grilled these fillets in the George Foreman indoor grill. Depending on the thickness, it takes 3-5 minutes per piece or until each fillet reaches an internal temperature of 145˚F. The skin came out crisp and charred. Delicious. Pour a little bit of the hot sauce on the salmon.

Serving suggestions: mashed cauliflower, Tennessee-style mustard cole slaw, and sautéed spinach with pepper and sea salt.

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