I was reminded of this kind of word-building when I made a teriyaki sauce described by Blue Jean Chef Meredith Laurence, for a grilled salmon recipe on page 182 of Comfortable in the Kitchen -- the source of a chicken recipe I posted just yesterday.
As instructed, I started the coals in our Big Green Egg and then prepared the glaze while they heated. The glaze ingredients are:
4T soy sauce (See? Sauce within a sauce.)
1/4 C orange juice
1 clove garlic, minced
1/2 t fresh ginger root, minced
pinch hot red pepper flakes
I brought this to a boil, whisked, and simmered until thickened. That easy.
We actually had all of these ingredients on hand in our weekend kitchen -- that is how much we are all about the well-prepared pantry -- so my shopping had been only at the fishmonger. Still, I made one substitution. I used Worcestershire instead of soy sauce, Hence the fish-on-the-fish: Worcestershire includes anchovies.
I coated both sides of the salmon filet with a bit of vegetable oil, but rather than place it directly on the grill, I put it on a grilling stone (mentioned in previous posts). I put it skin-side-up at first, and then turned it, and drizzled the above sauce on it. Near the end of cooking, I drizzled the rest of the sauce on it.
I believe I should have put the stone on earlier in the cooking process. Because it had been cold before I brought it inside to scrub, it was still slow to heat. The results were still good -- the fish was almost succulent. But a few more minutes of heating before I put the fish on would have given it a better sear.
We enjoyed this with some simple buttered noodles and a Fat Bastard 2014 Syrah -- perfect pairing all around.