The Dish: Navy Yard Bistro -- Ginger-sake grilled salmon

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	The Dish (www.whdh.com) The Dish: Navy Yard Bistro -- Ginger-sake grilled salmon Chef John Moore Four 8 oz Skinless Salmon Filets Marinade for 8 hours and up to 2 days Marinade 1 Finely Chopped Shallot 1 Small Minced of Garlic 1 oz of grated Ginger 1 Tablespoon of Ketchup 1/4 cup of Soy Sauce 1/2 cup Miren or Sake 1/4 of blend oil 1 Teaspoon Chili Garlic


	Ponzu Sauce 1 Cup Soy Sauce 1/2 cup orange juice Juice and Zest of a 1/2 Lemon Juice and Zest 1 Lime 1/2 teaspoon of garlic 1 oz grated ginger 1/4 cup brown sugar 1 tablespoon of ketchup 1/4 of water 1 Chile Garlic Whish all ingredients, bring to a simmer and thicken with a corn starch flurry. Wasabi Crème Fraiche 1. Whisk wasabi paste and squeeze of half of lemon with Vermont Crème Fraiche


	2. Serve with Steamed Jasmine Rice, Seaweed Salad, and Garnish with Toasted Black and White Sesame Seeds Navy Yard Bistro and Wine Bar Sixth Street Charlestown, MA 02129 617-242-0036 http://www.navyyardbistro.com/