Salmon fillet marinated with narsharab
6 servings
40 minutes
A Middle Eastern-Caucasian version of Japanese teriyaki, the richness of which is achieved by combining soy sauce and narsharab. The multimedia effect is enhanced by thyme leaves and fresh hot pepper. The author of the recipe, Alexey Zimin, used pomegranate-soy sauce on salmon steaks, but it will also sound just as harmonious with grilled chicken or pork.
1
Mix narsharab sauce with soy sauce, vegetable oil, sliced chili pepper, and thyme leaves. Pour this marinade over the previously cut salmon fillet pieces. Cover with plastic wrap and let marinate for half an hour in the refrigerator.
- Narsharab (pomegranate sauce): 50 ml
- Soy sauce: 50 ml
- Vegetable oil: 100 ml
- Chili pepper: 2 pieces
- Thyme: 6 stems
- Salmon fillet: 1.5 kg
2
Preheat the oven to 180 degrees, line a baking tray with parchment paper, and place the marinated salmon slices on it. Put the tray with salmon in the oven for 7-10 minutes, depending on the desired doneness.
- Salmon fillet: 1.5 kg
3
Bring the remaining marinade to a boil in a saucepan and remove from heat. Serve the fish garnished with chili pepper cooked in the marinade, green onions, and drizzled with the marinade sauce.
- Narsharab (pomegranate sauce): 50 ml
- Soy sauce: 50 ml
- Chili pepper: 2 pieces
- Spring onion: 50 g
