Salmon with Sake and Daikon
December, 2006

Serves 4 / Simplicity itself, with a lovely blend of flavors and textures. If you prefer, grill the salmon instead of roasting it. Ingredient tip: When making Japanese food, I recommend sake that's meant for drinking, not inferior-tasting cooking sake.

4 4-ounce wild Alaskan salmon fillets
4 teaspoons good-quality sake
Pinch of salt
1 cup finely grated daikon radish (about 4 ounces), excess liquid drained off
A few drops low-sodium soy sauce



1. Place fish fillets in a shallow dish; season both sides with sake and a pinch of salt.
2. Preheat oven to 450°. Place fillets on a foil-lined baking sheet and roast for 15–20 minutes, or until the center flakes when tested with a sharp knife.
3. Transfer fillets to individual plates. Mound 1/4 cup grated daikon next to each fillet; drizzle daikon with drops of soy sauce. To eat, put some grated daikon and soy sauce onto a piece of fish.


PER SERVING: 177 cal, 36% fat cal, 7g fat, 1g sat fat, 51mg chol, 25g protein, 1g carb, 0g fiber, 64mg sodium