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5 from 2 votes

Japanese Salmon over Linguine

This moist, gingery, and garlicky salmon cooks gently in a sauce made of its own juices, sake, soy sauce and green onions. The salmon is flaked over cooked linguine piled in a deep bowl and then the glorious pan juices are poured over the whole thing. This is a true family favourite. Adapted from The Food Network
Author Rebecca Lindamood

Ingredients

  • 1/3 cup olive oil preferably plain olive oil, not extra virgin
  • 4 skin-on salmon fillets about 1 1/2 pounds
  • 3 cloves of garlic grated, mashed to a paste or pushed through a press
  • 2- inch piece of ginger frozen and then grated
  • 1 bunch green onions scallions
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1 pound linguine cooked according to package instructions and drained

Instructions

  • In a 2 or 4-cup measuring cup, combine the soy sauce and sake. Set aside. Trim the hairy ends from the green onions and slice the green onions quite thinly on an angle. Add the green onions to the soy sauce and sake and use a spoon to toss them, making sure all of the onions are evenly wet.
  • Pour the olive oil into a 12-inch high-sided skillet with a tight fitting lid. Blot the salmon fillets with a paper towel and then lay the fillets skin side up in the olive oil. Flip the fillets skin side down divide the garlic and ginger evenly among the fillets and rub them gently. Spoon about half of the soy sauce/sake/onion mixture over the fillets, place the lid on the pan and turn the heat on to medium under the pan. Cook for 5 minutes, or until the fillets are cooked most of the way up the sides. Gently flip them, add the remaining soy sauce/sake/onion mixture, replace the lid and continue to cook for another couple of minutes: just until the salmon is opaque all the way through.
  • Remove the pan from the heat and pull the skin off of the fillets. It should come away quite easily. Discard the skin. Break the salmon up into large pieces and arrange them over the cooked linguine in a serving bowl. Pour the pan juices over the top of the salmon. Serve hot, warm, room temperature or cold.