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Spicy Sake Marinated Salmon with Plum & Red Jalapeno Glaze
This is a fantastic summer dish as it is best eaten cold. On the weekend I like to cook several meals to be eaten during the week and this recipe is one of our favorites.
1-1/4 pounds wild caught salmon
juice & zest of 2 limes
1/4 cup basil flavored olive oil
1/4 cup (unfiltered) sake
1 tablespoon toasted sesame oil
1 teaspoon seafood seasoning
1 teaspoon crushed ginger
3 tablespoons hoisin sauce
3 tablespoons plum sauce
1 tablespoon soy sauce
1 teaspoons toasted sesame oil
1 red jalapeno, seeded & minced
1/2 teaspoon Chinese 5 spice powder
Place salmon in a deep dish.
In a bowl, whisk together lime juice, basil olive oil, saki, sesame oil, seafood seasoning and ginger.
Pour over fish and allow to marinate at room temperature for 15 minutes, turning once or twice.
In a small saucepan, combine the hoisin sauce, plum sauce, soy sauce, honey, jalapeno, basil and Chinese 5 spice powder. Simmer (stirring frequently) for 5 minutes.
Heat a grill pan (skillet with ridges) to medium high.
Remove salmon from marinade (discarding liquid) and grill for 4-6 minutes per side.
Transfer to a clean dish and brush both sides liberally with sauce.
When fish reaches room temperature, cover and chill for 6 hours.
Serve cold with a summer salad of grains and vegetables
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