PLANK-SMOKED SALMON WITH SAKE BRINE & WASABI MAYONNAISE

Plank-Smoked Salmon With Sake Brine & Wasabi Mayonnaise image

Number Of Ingredients 14

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1 1/2 cups Kikkoman Soy Sauce
1/2 cup Sake
1/4 cup Mirin
1 cup Brown Sugar
12 slices Ginger, fresh, peeled and sliced
6 cloves Fresh Garlic
1/2 teaspoon Asian Chili Sauce
1 tablespoon Kosher Salt - Coarse
2 pounds Side of Salmon with skin on; pin bones removed
1 Fresh ground Pepper
5 Fresh Sage leaves lightly chopped
1 cup Mayo
1 tablespoon Wasabi Paste
1 teaspoon Fresh Ginger minced

Steps:

In a bowl, combine the soy sauce, sake, mirin, brown sugar, sliced ginger, garlic, chili sauce and kosher salt, Whisk together until the sugar and salt have dissolved.
Place the Salmon fillet, skin side down, in a shallow glass dish large enough for the fillet to lie flat. Pour the marinade over. Cover and place in the refrigerator for at least 12 hours. Turn the fillet every few hours to allow the marinade to penetrate all over.
Remove fillet from marinade and set, skin side down, on the grilling plank. Refrigerate for 2 hours to allow the remaining marinade to set on the surface of the Salmon. Season Salmon with a little black pepper - not a lot, just a little. Sprinkle with a little extra brown sugar. Fire up your grill to 350-450°F (180-230°C).
Place the Salmon plank on the grill and sprinkle Salmon with the sage. Close grill lid and plank smoke for 25-35 minutes, until the Salmon is just done and can easily flake with a fork. Remove Salmon from grill. Sprinkle surface of Salmon with chopped fresh sage.
To make the Wasabi Mayonnaise, whisk together the mayonnaise, wasabi paste, minced ginger and garlic. Set aside.
Slice Salmon into six equal portions and serve with a dollop of Wasabi Mayonnaise. Enjoy!