This sweet, delicate Asian dish is my favorite salmon recipe, hands down.

Salmon is a great dish for everyday meals, but can get kind of boring after a while. We try to rotate our recipes, and this is probably our favorite. For some reason we don’t typically just bake salmon plain, but prefer dishes which add flavor to it. Our other go-to’s are:

• Brown Sugar Salmon

• Blackened Salmon - pan-seared using olive oil and Paul Prudhomme’s Redfish Magic

• Smoked Salmon - using the marinade from this Smoked Trout recipe.

This recipe came from a cookbook put out in 1996 called Apple Pie to Waterzooi. There is no web site to direct you to, but the book can still be found on Amazon.

TOTAL TIME: 90 min

• Prep: 20 min

• Refrigerate: 60 min

• Cook: 10 min

YIELD:    4 servings

LEVEL:  Easy

INGREDIENTS

• I lb salmon fillet

• 3 tbsp mirin

• 2 tbsp chopped fresh ginger

• 2 tbsp soy sauce

• 2 tbsp minced green onions

• 4 garlic cloves, minced

• 1 tsp honey

• 1/4 tsp Tabasco sauce

• 3 cups hot cooked rice

Tips

• If frozen, thaw the salmon almost completely before marinating it. This allows time for the internal temperature of the fish to even out, avoiding over or under-cooked portions.

• Skinless salmon is best so that all sides are coated with the sauce. If you have skin-on, you can always filet it if you have the right kind of knife.

DIRECTIONS

Prepare the Salmon.  Pat it dry and remove bones, if any.  Cut into several pieces that will fit into a glass pie dish.

Make the Sauce. In a large glass pie dish, add mirin, chopped ginger, soy sauce, green onions, garlic, honey and Tabasco sauce. Whisk it together.

Refrigerate. Add the salmon to the dish, turn it several times to be sure it is coated in the sauce, and refrigerate it for at least an hour.

Steam the fish. Use a pot or wok large enough to fit the glass pie plate within it. Put a rack in the bottom of the pot, and add water below the rack (almost reaching the rack). Bring it to a boil. Place the pie plate with the fish on top of the rack. Reduce heat to a simmer, then cover and steam for 10 to 15 minutes. If you have a food thermometer, pull the salmon off at 130 degrees (or higher if you like it cooked more).

Note: you can also cook this in a sealed aluminum foil packet if you prefer. Bake it at 375 for about 15”, or until the salmon reaches about 130F internally.

Serve the fish on top of the cooked rice.  Ladle sauce over it for extra flavor - it's delicious with the rice!