Fish forms a vital part of a healthy, balanced diet.
It also tastes good, is easy to cook and is versatile.
Marine Harvest supplies first-class farmed fish
products to customers in more than 70 countries.
Oriental Grilled Salmon
1 tablespoon soy sauce 1 teaspoon finely
1 teaspoon finely
minced fresh ginger
1. Whisk together soy sauce, vinegar, sesame oil,
ginger, garlic and scallions and pour onto salmon.
Marinate for 30-60 minutes in the refrigerator.
2. Grill for approximately 5 minutes on each side,
or until salmon flakes apart evenly with a fork.
Makes 4 servings.
Essential Japanese Flavorings
Shoyuis a Japanese pure soy sauce, used in
cooking and as a condiment at the table. Chinese
soy sauce is not a satisfactory substitute for shoyu’s
distinctiveflavor. Koikuchi shoyu (regularshoyu)is
the most widely used kind. Other Japanese soy
sauces are tamari (wheat-free) and usukuchi
shoyu (lighterandsaltier thanregular).
Dashiis a stock base made from dried kelp
anddried bonito flakes. It is used in many dishes
and is the heart of miso soup, a staple of the
Japanesediet. Concentrated powdered and liquid
varietiesare commonly used instead of homemade. Other popular bases for dashi are shiitake
mushrooms and sardines.
Misois fermented soybean paste, which adds
a rich, salty flavor to Japanese salad dressings,
pickles and soup.
Sake, the sacred rice wine of Japan, is served
with great ritual, usually warm. It also has many
uses in cooking.
Mirin, sweetened rice wine, is used only in cooking.
Rice vinegaris a delicate ingredient in many
Japanese dishes, sauces and salads.
Other more well-known ingredients that create the
special flavors of Japanese cuisine include citrus
fruits, fresh ginger, Japanese basil, mustard, hot
red pepper, Szechwan pepper and wasabi.