The original recipe poured the marinade over sliver-thin slices of salmon and serve it raw as a starter. The variation below marinates regular-sized salmon fillets, then grills them.
1/4 cup soy sauce
1/4 cup rice wine vinegar
1″ piece ginger, peeled and grated
1 tbs. toasted sesame oil
3 scallions, sliced
4 salmon fillets, skinned
Tip the soy sauce, vinegar, ginger, sesame oil and scallions in a flat dish that will hold the salmon in a single layer. Add the salmon and leave to marinate for 2 hours.
Remove the salmon from the dish, heat the grill and cook for 4-6 minutes per side, depending on how thick the fillets are and how you like your salmon.
Meanwhile, tip the marinade into a small saucepan and bubble gently to reduce. Pour over the salmon to serve.
Serves 4
Cooking with Nigella 