Recipe by Perry P. Perkins
Unagi (sometimes called Sushi Sauce) can be found in most Oriental stores, or specialty aisles. If you’re lucky enough to live near a Cash & Carry, they carry it for a very good price. If you’re a sushi fan, you’ve probably had this thick, rich, slightly sweet sauce served with your caterpillar roll.
1 fresh salmon fillet, skin on (about 3 pounds)
1 Tbs toasted sesame seeds
2 Tbs minced scallion
For the marinade:
¾ C Unagi sauce (also sold as Sushi Sauce)
½ C good olive oil
1 teaspoon minced garlic
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into four equal pieces.
Whisk together the Unagi, olive oil, and garlic, and generously brush half the mixture onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard any marinade the fish was sitting in.
Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10-15 minutes. Top with sesame seeds and scallions, and serve warm (not hot) with grilled pineapple (see below.)
Note: Many salmon recipes direct you to throw away the skin just before serving. Good lord! The crispy grilled skin is the most flavorful part of the dish!
Oh, and you can find this, and many more, step-by-step recipes in my cookbook, La Caja China Cooking, as well.
Simple Grilled Pineapple
Obviously this recipe is better with fresh pineapple slices, but most folks have better access to canned, so I made it with that.
1 can pineapple (sliced)
3 T butter (melted)
1 T honey
1 Tbs brown sugar
1 tsp lemon juice
Combine all ingredients and microwave 1-2 minutes. Stir until mixed in evenly.
Use a small kitchen brush and coat pineapple slices. If you don’t have a kitchen brush, then get a big baggie. Pour in the sauce. Roll the pineapple slices gently. (Fresh pineapple will stand up to a bit more abuse than canned.)
Put the slices on the grill. Heat (medium hot) until you see grill marks (3 to 6 minutes depending on the heat).
Turn and grill the other side.
Removed from grill and serve.