New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Slow-Baked Salmon with Soy Sauce and Ginger
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  • Slow-Baked Salmon with Soy Sauce and Ginger
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    Slow-baking fish on low temperature makes it juicier and tenderer. Slow-baking is very interesting way to prepare fish. The soy sauce and the ginger reflect how Asian cuisine has inspired the modern Scandinavian kitchen.
    By Andreas Viestad

    Slow-Baked Salmon with Soy Sauce and Ginger

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    Servings: 2

    PREPARATION:

    • 1

      Rinse the fish under cold running water. Pat dry with paper towels.

    • 2

      In a small saucepan, bring the soy sauce to a boil and boil for 3 minutes, or until reduced by one-third. Remove from the heat.

    • 3

      Place the salmon in a baking dish. Brush the salmon with the soy sauce. Sprinkle with half the ginger.

    • 4

      Bake about 45 minutes, until the temperature in the center reaches 120°F on an instant-read thermometer. Sprinkle with the remaining ginger and serve.

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  • Servings: 2

    PREPARATION:

    • 1

      Rinse the fish under cold running water. Pat dry with paper towels.

    • 2

      In a small saucepan, bring the soy sauce to a boil and boil for 3 minutes, or until reduced by one-third. Remove from the heat.

    • 3

      Place the salmon in a baking dish. Brush the salmon with the soy sauce. Sprinkle with half the ginger.

    • 4

      Bake about 45 minutes, until the temperature in the center reaches 120°F on an instant-read thermometer. Sprinkle with the remaining ginger and serve.

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