A recipe by Chef Nicole Gomes
Mix maple syrup and sake in a bowl and place salmon in marinade. Marinade should cover salmon. Marinate in refrigerator for one day or overnight.
Place the sake, rice vinegar and mirin in a medium sauce pan, bring to a boil and simmer until the liquid has reduced by half. Whisk in tahini and sugar until smooth. Reduce heat to medium low and allow to simmer for 8 minutes. Stir frequently to prevent burning. Cool mixture.
Preheat barbecue to 500°F. Remove salmon from marinade and pat dry with a paper towel. Brush each side of salmon with oil and lightly salt on both sides.
Turn barbecue down to medium high heat. Grill salmon according to cooking times chart (left) or until internal temperature reaches 70˚C (158˚F).
The barbecue heat should remain between 300-350°F. Flip the salmon halfway and brush generously with tahini glaze.
Squeeze lemon juice over cooked salmon and brush with more tahini glaze.
Salmon cooking times:
1” thick fillets 3 to 4 minutes per side
3/4” thick fillets 2 to 3 minutes per side
1/2” thick fillets 1 to 2 minutes per side