Salmon Steaks with Soy-Maple Glaze
- Recipe by Steven Raichlen
Salmon is rich enough to go well with red wine—Pinot Noir is often a good choice—and this sweet-salty preparation is no exception. Sonoma’s Russian River Valley produces silky, not overly tannic Pinots that are ideal; try the cherry-rich 2004 Eric Ross Poulet d’Or.
Search for easy-to-find rich, earthy pinot noir
Salmon Steaks with Soy-Maple Glaze
- Recipe by Steven Raichlen
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Salmon Steaks with Soy-Maple Glaze
It's always satisfying when a dish with Asian flavors comes together well balanced, neither too salty nor too spicy. This one was amazing! I used fresh steelhead filets which I marinated for the same amount of time and served over sticky rice and stir-fried vegetables. The sauce was a bit syrupy so I thinned it with the juice of half a lemon. It was a great dinner!!!
Posted by: loribhowe on November 3, 2009
My favorite restaurant is Anthony's Seaport, and my favorite dish is "Ponzu Salmon Salad Bowl." Ever since I had it the first time, I've been trying to find just the right ingredients to make it myself. Low and behold, I've GOT it now! This dish is exactly the same, served with rice on a bed of crunchy salad greens, and of course the "Ponzu" sauce. All I did was substitute Ponzu Soy Sauce for the soy sauce in the recipe. Now all I have to do is charge my guests $50 per plate, eh?!
Posted by: Bevvy on February 19, 2009
- From Recipe of the Day, 10 Easy Ways to Master the Grill
- Published June 2007
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