Porter Ginger Glazed Salmon.
I have this bizarre ability to have strangers confess dark secrets to me without provocation. Several times, after such admissions, they’ll say, “I can’t believe I just said that,” as they further expand upon the revelation. Maybe it’s something in my eyes, or maybe it’s that I have a Master’s Degree in Feelings (Psychology, whatever), or maybe it’s that I genuinely do care about people, but sometimes it’s jarring.
I was at a local market buying salmon when I start chatting with the clerk about my recent move to Seattle from Los Angeles and my love for the Dodgers that hinges on my unabashed adoration of Vin Scully. She’d lived in LA too, decades ago “I left because I had a drug problem,” the 70-year-old checker declared. She gasped and waited for my reaction.
- 3 tbs olive oil
- ? cup porter beer
- 2 tbs soy sauce
- 2 cloves garlic, grated with a microplane
- 1 tbs grated ginger
- 1 tbs brown sugar
- 4 salmon fillets
- 1 tbs sesame seeds
- 3 tbs green onions
- In a medium bowl stir together the olive oil, beer, soy sauce, garlic, ginger, brown sugar. Add the salmon. Allow to marinate at room temperature for 15 minutes.
- Preheat the broiler. Add the salmon to a baking sheet that has been covered with aluminum foil, pour the marinade into a saucepan.
- Bring the marinade to a boil, stirring frequently until thickened, about 6 minutes.
- Brush salmon with glaze, place under broiler for 2 minutes, remove from oven, re-brush with glaze and broil for two minutes, repeating this step until salmon flakes easily with fork.
- Plate salmon, sprinkle with sesame seeds and green onions.