Asian-Glazed Salmon

There is something so fitting about fresh salmon filets and a sweet and savory Asian inspired glaze. Potatoes and spinach are also natural partners for salmon. Unbelievably, this comes together within 20 minutes (not including marinating) and is elegant and delicious enough to serve guests.

Asian-Glazed Salmon on Yukon Gold Potato & Shallot Cakes and Sauteed Baby Spinach:
(serves 4)
Salmon & Asian Marinade:
1.5 lbs fresh salmon filets
1/4 c sake
1/4 c mirin
2 tbs soy sauce
2 tbs brown sugar
1 tbs minced fresh ginger
3-4 cloves garlic, minced

Directions:
Mix all ingredients (except fish) together in a shallow pan. Place fish in pan, ensure marinade covers fish. Marinate for 1-4 hours.

Place fish on a baking sheet, discard marinade. Broil for 4-5 minutes or just until done. Do not overcook.

Potato Cakes:
(makes 4 large cakes)
3 large Yukon Gold potatoes, peeled
1 large shallot, minced
1 egg, beaten
1 tsp baking powder
Salt and Pepper
Fresh ground nutmeg
3-4 tbs flour, as needed depending on wetness of potatoes

Directions:
Grate peeled potatoes, add all other ingredients and mix well. If too wet, add additional flour in small amounts. Meanwhile, heat oil over medium high heat. Mound a ball of 1/4 of potato mixture and gently slide into pan. Flatten with a spatula and cook (turning) until brown on both sides and cooked through.

Salt to taste while still warm, drain on paper towels and hold for service.

Asian Glaze/Sauce:
1/4 c sake
1/4 c mirin
1 tbs soy sauce
2 tbs brown sugar

Directions:
Mix ingredients in small saucepan. Boil until reduced to desired consistency. Hold for service.

Sauteed Spinach:
6 oz fresh baby spinach, rinsed and dry
2 tbs fresh shallot, minced or in rings
Salt and Pepper to taste
Olive Oil

Directions:
Heat oil in a saute pan until shimmering. Add shallots, saute until beginning to brown. Add spinach, salt and pepper to taste. Saute just until beginning to wilt. Remove from heat and serve.

To Serve:
Place a potato cake on a plate, top with sauteed spinach. Top with portion of salmon, drizzle with sauce. Serve immediately.