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Boneless Salmon Japonaise with Creamed Green Onions

Don’t just throw another plain salmon steak on the grill—try this recipe! The minimal effort delivers a big flavor reward.


1/2

 

cup reduced-sodium soy sauce

1/4

 

cup sugar

1/4

 

cup lemon juice

1/4

 

cup white wine or sake

2

 

shallots, diced

2

 

cloves garlic, diced

1

 

tablespoon grated ginger

4

 

salmon fillets, about 8 ounces each

 

 

Vegetable oil for brushing salmon

For the creamed green onions:

1

 

tablespoon butter

12

 

green onions, trimmed and cut into 2-inch pieces

 

 

Salt and pepper

1/3

 

cup heavy cream

 

 

 

1

 

tablespoon water

1/2

 

teaspoon cornstarch

 

 

 

2

 

tablespoons chopped chives

In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.

Just before grilling salmon, make the creamed green onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.

Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in center of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.

Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.

To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet.

Makes 4 servings.

 
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