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Roasted Salmon with Sake Wasabi Sauce

Holiday 2001
200106025.jpg
food and drink

BY: Lucy Waverman

Sake is an excellent marinade and sauce ingredient with fish and chicken. The miso gives sweetness to the fish and the wasabi sauce provides a powerful kick.

¼ cup (50 mL) light miso paste
2 tbsp (25 mL) rice wine vinegar
2 tbsp (25 mL) sake
Four 6 oz (175 g) salmon fillets
Salt and freshly ground pepper

Sauce
2 tsp (10 mL) wasabi powder
2 tsp (10 mL) water
1 cup (250 mL) sake
¼ cup (50 mL) lemon juice
1 cup (250 mL) spinach, slivered
1/3 cup (75 mL) cold butter, divided into 4
Salt and freshly ground pepper

1. Combine miso, rice vinegar and sake. Place salmon in oiled baking dish and spread with miso mixture. Season with salt and pepper. Marinate for 30 minutes.

2. Preheat oven to 450°F (230°C). Bake salmon for 12 minutes or until white juices appear.

3. To make sauce: combine wasabi and water. Place sake and lemon juice in pot on high heat. Bring to boil and reduce until 2 tbsp (25 mL) remains, about 3 minutes. Stir in spinach. Reduce heat to low and whisk in butter, piece by piece. Whisk in wasabi mixture. If sauce separates, whisk in some cold water to amalgamate it. Season with salt and pepper. Serve each salmon fillet with sauce surrounding it.

Serves 4

What to Serve

LCBO#:214890
$11.05  
LCBO#:471417
$3.25  
200106025.jpg
food and drink

Roasted Salmon with Sake Wasabi Sauce

Holiday 2001

BY: Lucy Waverman

Sake is an excellent marinade and sauce ingredient with fish and chicken. The miso gives sweetness to the fish and the wasabi sauce provides a powerful kick.

¼ cup (50 mL) light miso paste
2 tbsp (25 mL) rice wine vinegar
2 tbsp (25 mL) sake
Four 6 oz (175 g) salmon fillets
Salt and freshly ground pepper

Sauce
2 tsp (10 mL) wasabi powder
2 tsp (10 mL) water
1 cup (250 mL) sake
¼ cup (50 mL) lemon juice
1 cup (250 mL) spinach, slivered
1/3 cup (75 mL) cold butter, divided into 4
Salt and freshly ground pepper

1. Combine miso, rice vinegar and sake. Place salmon in oiled baking dish and spread with miso mixture. Season with salt and pepper. Marinate for 30 minutes.

2. Preheat oven to 450°F (230°C). Bake salmon for 12 minutes or until white juices appear.

3. To make sauce: combine wasabi and water. Place sake and lemon juice in pot on high heat. Bring to boil and reduce until 2 tbsp (25 mL) remains, about 3 minutes. Stir in spinach. Reduce heat to low and whisk in butter, piece by piece. Whisk in wasabi mixture. If sauce separates, whisk in some cold water to amalgamate it. Season with salt and pepper. Serve each salmon fillet with sauce surrounding it.

Serves 4

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