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1/4 cup reduced-sodium soy sauce
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1/4 cup sake or dry white wine (see Note)
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3 tablespoons coarsely chopped scallions
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3 tablespoons coarsely chopped fresh ginger
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4 5-ounce wild salmon fillets or steaks, 3/4-1 inch thick, skin on
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1 small lemon, thinly sliced
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Make sure the plank is virgin, untreated wood and at least 1/4 inch thick, thicker if possible. The thicker the plank, the more expensive, but it will last longer.
Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.
Kitchen tip: To cook over indirect heat on a gas grill, turn one burner off and place the plank above it. For a charcoal grill, build two small piles of coals on either side of the grill. Place the plank in the center of the grill above the area without any coals beneath it.
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