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Gluten-Free Japanese Lacquered Salmon
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Prep Time:
15 minutes
Total Time:
45 minutes
"Vibrant marinade with ginger and soy sauce elevates the salmon."
Ingredients:
  • 3/4 cup orange juice
  • 1/2 cup white wine
  • 1/4 cup ketchup
  • 1/4 cup gluten-free low-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon gluten-free white miso
  • 5 cloves garlic, crushed
  • 1 piece (1 inch) gingerroot, peeled, crushed
  • 4 salmon fillets, skin on (4 oz each)
  • 1 teaspoon olive oil
  • Fresh cilantro leaves
  • Lime wedges
  • Hot cooked brown rice, as desired
Instructions:
  • In a spacious bowl, use a whisk to blend together orange juice, wine, ketchup, soy sauce, honey, and miso until the miso dissolves. Mix in garlic and gingerroot. Transfer 1 cup of the mixture to a small saucepan. Simmer over medium-low heat for 15 to 20 minutes until it reduces by half. Strain the marinade to remove pieces of garlic and ginger before using.
  • Place the salmon fillets in a bowl with the remaining marinade. Cover and let it stand for 20 minutes to enhance the flavors. You can also refrigerate the mixture for up to 2 hours if desired.
  • Preheat oven to 400°F. Heat oil in a 12-inch ovenproof skillet for about 1 minute until hot. Place salmon skin side down and bake for 8 to 10 minutes until fish flakes with a fork. Remove skillet from oven.
  • Preheat oven to broil. Brush salmon tops with reduced marinade. Broil for 2 to 3 minutes, until salmon begins to brown, positioned 4 to 6 inches from heat.
  • For plating, place the salmon fillets on 4 plates and generously drizzle with the flavorful reduced marinade. Garnish with fresh cilantro and lime wedges. Serve alongside a serving of rice.

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