Name: Slow-Roasted Red-Wine-Lacquered Salmon Fillet
Cook time: 30 min
Total time: 2 1/4 hours
Yield: Makes 8 to 10 servings
Ingredients: 1 (4-inch) piece peeled fresh ginger; 1 cup soy sauce; 2 cups dry red wine; 1 1/3 cups mirin (Japanese sweet rice wine); 1/4 cup packed dark brown sugar; 2 teaspoons fresh lime juice; 1 tablespoon olive oil; 1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed; Accompaniment: lime wedges

Slow-Roasted Red-Wine-Lacquered Salmon FilletRomulo Yanes

Slow-roasting at a very low temperature results in extremely tender salmon. The richness of the fish is accented by a salty-sweet red-wine sauce, which thickens into a syrupy glaze during cooking.

Cooks' note:

Glaze can be made 2 days ahead and chilled, covered. Bring to room temperature before using.

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