I am SOOO boring when it comes to cooking. I love to cook, but I always have this thing in the back of my mind that I don’t want to put effort into a recipe only to find out that Tavis or I do not like it… so I stick to the same old stuff.
One of the only ways that I add new recipes into my rotation is when I go to someones house and try something. My mother in law introduced me to this recipe and it is to die for!! It was one of those dishes that I stuffed myself on and then as we were cleaning up after dinner I kept snagging extra little bites even thought I was beyond full, no self control here… She just has the recipe printed out on a piece of paper and pinned up in her kitchen with no reference as to where it came from. I did a little research and found some similar recipes on Food.com and tasteofhome.com and although they had the same main ingredients of soy and rice vinegar, they were not the same.
My in laws use a cast iron Plancha from Willian Sonoma when they make this recipe. It is a large flat cast iron grill-plate that you set on top of the grill. It allowed you to cook food that might be too delicate for the grill itself or food that you want to set in its liquid while cooking and be “flame-licked” as my father is law calls it. It’s great because it keeps the fish from drying out too much and you can dump the marinade over it a little at a time while it cooks. When I made this dish last night I just put the fish in the grill basket and it turned out great but I was standing there with a brush basting it every few minutes.
The last time my mother in law made it she threw a bunch of fresh green beans on the plancha with the fish and they turned out AMAZING! I attempted in grill basket last night and the beans tasted great but they were a little rubbery, not sure if it was me, the beans or the method that I cooked them. I will have to experiment in the future.
- 1/2 cups soy sauce
- 1/2 cups rice wine vinegar
- 2-3 cloves garlic, minced
- 2 Tbs honey
- 1 tsp ground ginger
- 2 tsp toasted sesame seeds
- 1/2 tsp lemon pepper
Combine marinade ingredients in a bowl and whisk until honey is dissolved. Pour over salmon steaks and place the refrigerator for 1 hour. We have found that if you marinate the salmon for longer than 1 hour it can be a little too strong. Grill on medium high for 5 minutes on each side or to your desired “done-ness”.