Don’t miss Mark Bittman’s article in The New York Times Sunday Magazine about grilling watermelon and, of all things, cabbage. Several of the recipes sound like interesting and relatively easy side dishes: Vietnamese-style Portobello Mushrooms, Teriyaki Cabbage Steaks, and Curry-Rubbed Sweet Potato Flanks.
I am a big fan of “Debbie’s Salmon” — a recipe, named for the woman who gave it to my mother, that involves marinating the fish in a mixture of white wine, soy sauce, garlic, and ginger. (I’ve written about this recipe before, and sometimes serve it over udon noodles with a soy-ginger sauce — a dish The Professor gave an A+.) I usually roast the fish, but last Friday The Cook’s mother served Debbie’s Salmon grilled.
And isn’t everything better grilled?
You can see the original recipe below the photos.
Preheat oven to 500
1/4 cup soy sauce
1/4 cup white wine
1 1/2 T oil
2 cloves of garlic, mashed with salt
1 T minced ginger
2 T brown sugar
1 lb salmon, washed and dried and cut into individual portions
Mix all of the ingredients for the sauce and pour over salmon to marinate for up to 30 minutes
Roast fish for 6-7 minutes, basting with the sauce once or twice. (If the sugar in the marinade starts to burn, lower the rack.)