Soak a plank in water for 1 hour. Place salmon in a dish. Combine mirin, rice wine, soy sauce, wasabi, ginger and sugar. Pour over salmon and leave to marinate for 30 minutes. Preheat grill to high.
Place plank on hot grill and let smoke 3 to 4 minutes. Turn over before placing fish on plank. Remove salmon from marinade, reserving marinade and season with salt and pepper. Place salmon on plank skin-side down, and grill for 15 to 20 minutes or until white juices begin to appear. The salmon should be slightly pink in the center.
For mayonnaise, place reserved marinade in a skillet and bring to boil. Boil until reduced to about 2 tbsp about 8 to 10 minutes. Strain liquid and combine with mayonnaise and pickled ginger. Remove salmon to serving platter and serve sauce on the side.
Originally Submitted
7/21/2012
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