Time to test out a recipe from this week’s cookbook—Salt, Acid, Fat, Heat: Mastering the Elements of Good Cooking.
The recipe I chose is definitely not the most complicated dish to make, but I find salmon to be difficult to get right. My family loves salmon when I pick it perfectly, but it so easy to under cook or over cook. I am always looking for just the right way to make salmon that is flaky and tasty. This method of cooking salmon delivers on both counts.
- 1-2 pound salmon filet, skin removed
- 1 cup soy sauce
- 2 tablespoons toasted sesame seeds
- 1/2 cup packed brown sugar
- Pinch of cayenne pepper
- 1 clove finely grated garlic
- 1 tablespoon finely grated fresh ginger
Preheat the oven to 225 degrees.
Place salmon filet on parchment-lined baking sheet.
To make soy glaze, reduce soy sauce, sesame seeds, brown sugar, and cayenne pepper in a saucepan over high until it’s the consistency of maple sugar. Add garlic and ginger. Brush the glaze onto salmon immediately before cooking, basting every 15 minutes or so as it roasts.
Roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when you poke it. The fish will appear translucent even when it’s cooked.
My notes: I used a meat thermometer, and did not cook it for a full 40 minutes. The texture was a little different than when I normally cook salmon, but it was definitely flaky and the whole family enjoyed it.
I would love to hear from you. Have you read Salt, Fat, Acid, Heat? Tried out any of the recipes? I will let you know if I get a chance to make more recipes from this book.