Prep 15 mins
Cook 10 mins
This recipe is based on one from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. Use wild salmon for optimum health benefits as it tastes better and is more nutritious, and eating it does not have the environmental impact of eating farmed salmon, nor the health risks associated with it. Cook time doesn’t include the 1-3 hours marinating time in the ‘fridge. This makes a great meal with rice and a cooked vegetable or salad.
- 1 cup sake (Japanese rice wine)
- 1⁄2 cup natural soy sauce or 1⁄2 cup tamari, reduced sodium preferred
- 1 tablespoon fresh gingerroot, grated
- 2 fresh garlic cloves, smashed
- 1 tablespoon dark brown sugar
- 4 salmon fillets (6 ounces per person)
- 1 lemon, divided into wedges (optional)
- Combine all marinade ingredients.
- Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
- Prepare the grill or preheat the broiler to high heat.
- Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
- Serve at once, with lemon wedges if desired.