Thanks to the hard working salmon farmers in Scotland, we have plenty fresh salmon available all year round. So that’s the main fish I use for the workshops. To have a bit of variety, I often make marinated raw salmon. A lot of people ask me how I make the marinade so here it is. Well, it is very simple and requires just 3 ingredients. Soy sauce (Here, I used Kikkoman. I would stick to Japanese soy sauce for flavour).

Ground fresh root ginger (With the skin on or without?  It’s up to you.  I usually remove the skin.) On the left is my trusted Microplane grater.  On the left is a traditional Japanese ceramic grater dish.  It is a small sauce dish with very sharply ragged surface in one area, which is used for grating.  So it’s a grater and serving dish in one.  Very handy.

Sugar  (Mirin, sweet Japanese sake, is more authentic but sugar would do the job just as well!)

Quantity is roughly:

For 200g ish of Salmon (it can be a nice large piece or off cuts!)

4 tbspn – Soy Sauce

1 tbspn – Sugar

2cm or there about length of fresh root ginger – ground

Combine them and stir well to dissolve the sugar.

To marinate:

I use sealable food bags.  Put everything in the bag and try to squeeze out as much air as possible when you seal the top. This way, a small amount of marinade can get to every part of salmon. Then keep it in the fridge for 30 min. to a few hours. If you marinate longer than that, the salmon starts to loose its texture. But you might enjoy it that way!  So experiment to find just the right duration for your pallet.

Can’t finish it?

Just grill, pan fry or microwave it only to just cook through. It’s really good on a piece of thick slice toast. If you put it on a bowl of steaming hot plain rice and let the juice run down the glistening whiteness of the rice, you have just created a snack meal that any Japanese would jump at.