An adaptation of a traditional Japanese dish, Yok Kai Chi Marinated Salmon is delightful way to begin a Japanese meal.
Serve this tasty hors d’oeuvre with brown bread and butter.
1 lb. fresh salmon, very thinly sliced
1-inch fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
2 spring onions , trimmed and finely chopped
1 teaspoon sugar
1 teaspoon salt
2 fl. oz. soy sauce
4 fl. oz. dry sherry
Place the slices of salmon in a large shal-low serving dish. Set aside.
In a medium-sized mixing bowl, com-bine all the other ingredients, beating well until the sugar has dissolved. Pour the mixture over the salmon and place in the refrigerator to marinate for 1 hour.
Remove the dish from the refrigerator and serve immediately.