Slow-Roasted Red-Wine-Lacquered Salmon Fillet

231 faves | 3 recommends
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1027
FAT
100%
CHOL
198%
SOD
137%

Comments

OK how about a more useful comment. Possibly the best fish I've ever eaten. No, really. Cooking took twice as long in our oven as the recipe said (an hour and a half total) which made dinner very late but no one minded once they tasted the fish. We served it with black rice and an edamame salad.
Phillip Bensaid   •  17 Mar   •  Report
OMG. OMG. OMG.
Phillip Bensaid   •  16 Mar   •  Report
I made this for a Christmas dinner this year. It was a big hit and many of the guests asked for the recipe. Just do yourself a favor and make the glaze the night before- it will save you some headaches.
aae3d97cd3ea   •  12 Jan   •  Report
Perfect!
430f4a526594   •  11 Sep   •  Report
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Ingredients for 8 servings

1 (4-inch) piece peeled fresh ginger

1 cup soy sauce

2 cups dry red wine

1 1/3 cups mirin (Japanese sweet rice wine)

1/4 cup packed dark brown sugar

2 teaspoons fresh lime juice

1 tablespoon olive oil

1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed

Accompaniment: lime wedges

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