Ginger and Sake roasted Salmon

We love a midweek meal that feels like a special occasion.  My version of an Annabel Langbein recipe works so well with salmon portions and takes only a few minutes to prepare and cook.  If you want to make it even easier - prepare a couple more marinating sauces and pop in the freezer ready for next time!  And thanks to Mamma Marmalade for some of her sublime homegrown finger limes! They really added a zingy pop of citrus to the salmon! Yum!                 Enjoy!  Colleen

Sake Ginger Salmon by Feed Your Inner Cook

Preparation    5-10 minutes plus 6 hours or overnight marinating
Cooking         10 minutes

Ingredients

4 x 100 gram salmon portions, de-boned, skin on preferably

Marinade  (you can double this if you like for more generous marinade)
1/4 cup sake
2 teaspoons honey
1/4 cup - (but a bit less)  Soy Sauce (or Tamari) - taste and add remainder if you want
1 tablespoon grated fresh ginger
couple of drops of sesame oil  (just a tiny tiny amount)
tiny pinch of ground white pepper

1 Lebanese cucumber - shaved into ribbons or sliced.  Don't use the seeds in this.

2 ripe lovely tomatoes - sliced
mint leaves - torn

Drizzle for tomatoes  (optional)
1 teaspoon Rice wine vinegar  (or White wine vinegar)
1/2 teaspoon honey
1/4 teaspoon Sesame Oil  (optional)
1 teaspoon Rice bran Oil 
cracked black pepper
tiny shake dried chilli flakes (optional)
few grains or grind of sea salt.   Always taste first and adjust to your preference
You might want to add a tiny splash more vinegar or oil, taste and see.

Garnish 
White and black sesame seeds
sliced shallots
Finger Lime caviar   (Thanks to Mamma Marmalade!)  Or wedge of lime or lemon

serve with a few roasted veggies or salad

Method
Whisk all the marinade ingredients together with a fork and pour into a shallow container just big enough for the fish pieces to fit.
Add the fish pieces flesh side down, cover and chill in fridge for 6 hours or preferably overnight.  NB Turn the fish onto sides a few times to help marinade seep in.

TIP: Make up a couple more marinating sauce mixtures and pop into freezer proof containers ready for next time.  It mightn't freeze completely hard and might need a little more ginger oomph after de-frosting but still is a handy standby for busy times!

Cooking salmon:
Take salmon from fridge at least 15 minutes before cooking.
Preheat oven to 210-220 ℃
Place salmon skin side down on prepared (oiled or bakepaper) shallow baking tray.
Brush with a little marinade and scatter over some white and black sesame seeds.
Cook for 10 minutes.
Remove from oven and serve with veggies or salad.

Leftover Marinade  (optional)
If you like, mix any remaining marinade in a small saucepan with a little water.
Boil for 5 minutes.  It has had raw fish contact.
Add a little more water as needed.  Adjust flavours to your taste.
Spoon a little on to side of serving plates if desired.

Tomato
Whisk the drizzle ingredients together in a cup using a fork.  Taste and adjust if needed.
Arrange slices of tomato on plate, scatter with torn mint leaves and use some of the drizzle over the tomatoes.

Serve the salmon with the cucumber ribbons, tomatoes  and a little finger lime flourish.
Delicious with roasted vegetables or salad.
                          Enjoy!   Colleen