This recipe is perfect for the summertime:
Grilled Sesame Glazed Salmon with a Soy-Wasabi Butter
Yield: 8 Servings
Ingredients:
For the Salmon:
8 ea., 7 oz. Fresh Salmon filets, skin and bones removed
1/3 c. Sake
1/3 c. Mirin
3 Tbsp. Tahini
1 Tbsp. Honey
1 Tbsp. Fresh Ginger, finely minced
2 tsp. Black Sesame Seeds
2 tsp. White Sesame Seeds
Kosher Salt to taste
For the Sauce:
2 medium sized shallots, sliced
1 c. White wine
1/2 c. Heavy Cream
1/2 # cold Unsalted butter, cut into small cubes
1 1/2 Tbsp. Wasabi paste
2 tsp. Soy Sauce
Kosher Salt to taste
Method:
In a saucepan, combine the sake, mirin, tahini, honey, and ginger. Simmer until the mixture thickens, then stir in the sesame seeds and cool. Reserve.
In a seperate saucepan, combine the wine and shallots and reduce to approx. 1 Tbsp. liquid remains. Add the cream, and gently reduce until thick. Over low heat, whisk in the cold butter, a few cubes at a time, until all of the butter is emulsified into the sauce. Whisk the wasabi and soy sauce together until smooth, then whisk in enough wasabi-soy mixture into sauce until desired flavor. Season to taste with salt if needed. Reserve sauce and keep warm.
Prepare grill to medium-high heat and oil the grill's grates. Season the salmon on both sides with salt, and place on grill. Cook salmon for about 3-4 minutes, then flip and glaze the grilled side. Cook the salmon for about 2-3 more minutes while continuing to glaze. Serve immediately with the soy-wasabi butter.