Sake-Marinated Salmon

Our local grocery store just had a $1.99 a pound sale on salmon fillets, which is about as cheap as I'd ever seen. These fillets were a little thin, but still tender, and they were begging for a delicate marinade instead of the big bold flavors that usually go well with salmon.

I remembered the bottle of sake stored in our bar since - oh, I don't know when - and made a nutty marinade with it. Wasabi or white horseradish gives the fish a little kick, too. The final ingredient is lovage, from a friend's garden. This herb is popular in French and German cooking and boasts a flowery celery flavor. If a friend doesn't have any, snip off the leaves from a stalk of celery and use those instead.

This marinade will work with any fish, but thin fillets are probably best.

Ingredients

4 4-6 oz salmon fillets
1 cup dry sake
1 tsp wasabi paste or horseradish
1 tbsp vegetable oil
1 1/2 tsp lovage, or celery leaves
1/4 cup chives, snipped
Salt and pepper to taste
2 tbsp sesame seeds (optional)

Directions

Wash the salmon fillets and pat them dry. In a bowl, whisk together the remaining ingredients. Place the fish in a platter and pour the marinade over them. Turn them over until the marinade is on all sides. Allow to absorb the flavors for at least 1 hour before grilling or roasting.

Top with toasted sesame seeds before serving, if desired.

Serves 4-6.