Grilled Sakura Masu with Cherry Salsa
A vibrant and flavorful dish that highlights the delicate taste of cherry salmon. The fish is marinated in a light soy-ginger blend, then grilled to perfection, bringing out its natural sweetness. Ideal for a light yet satisfying meal, it pairs beautifully with steamed rice or a simple salad.
Ingredients:
For the Grilled Sakura Masu (Cherry Trout):
- 2 Sakura Masu (cherry trout) fillets
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
For the Cherry Salsa:
- ½ cup fresh cherries, pitted and chopped
- ¼ cup cucumber, finely diced
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- ½ tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions:
- In a small bowl, mix soy sauce, mirin, sake, grated ginger, sesame oil, salt, and black pepper.
- Coat the Sakura Masu fillets with the marinade and let them sit for 10 minutes.
- While the fish is marinating, prepare the cherry salsa by combining cherries, cucumber, red onion, cilantro, lemon juice, honey, salt, and black pepper in a bowl. Mix well and set aside.
- Preheat a grill or grill pan over medium heat and lightly oil the grates.
- Place the Sakura Masu fillets skin-side down and grill for 3–4 minutes per side until the flesh is opaque and easily flakes with a fork.
- Remove from the grill and let the fillets rest for a minute.
- Spoon the cherry salsa over the grilled Sakura Masu and serve immediately.