is salmon good to let marinade in red wine?
I have a recipe for salmon that envolves red wine vinegar, soy sauce & a few other things. it says to grill the salmon while basting it with the red wine mix, but I want to marinade it for at least an hour instead, and then grill it. or will it taste funny if i let the salmon soak up the red wine & soy sauce fo too long?
thanks in advance!*
Tagged with: amp • basting • marinade • red wine vinegar • salmon • soy sauce • thanks in advance
Filed under: Red Wine
Red wine vinegar and red wine are 2 different things. Marinating fish too long will cause it to start to break down especially if there is a citrus or vinegar base involved. Fish should only marinate for 20 minutes or so. I would not marinate salmon in too heavy of a sauce, that’s probably why the recipe says just to baste it rather than marinate.
I like salmon without being marinated it seems to detract from the flavor. Other plain firm flesh white fish like catfish or basa seem to do better with marinades because they don’t have as strong a flavor.
I usually use a marinade of white zin wine, but this sounds yummy as well…….I wouldn’t marinate more than an hour or so, or else the salmon flavor will be overwhelmed by the sauce……..
For a nice side, serve with bacon wrapped aspargus bundles & a nice garlic bread……Yummy!
Yes, you can marinate it, and no, not for very long. I’d marinate it in such a mix for only 15- 30 minutes. Both the salt in the soy and the acid in the vinegar will start to cook the fish after not much longer. If you baste often, the sugars should carmelize nicely. Without knowing the rest of the ingredients, I can’t accurately judge, but red wine vinegar seems to me like it would clash with the fish. We don’t ever know what kind of red wine made the vinegar, unless we make it ourselves. I would try substituting rice or white wine vinegar. And I’m not clear if you are actually asking about the vinegar or wine. I would only marinade salmon in wines I would drink with it, and not for more than an hour. As far as wine consumption with salmon, the only reds I would drink would be lighter: red zinfandels, pinot noirs, some merlots.
One marinade I use is 1 part balsamic vinegar, 1 part maple syrup and a good tablespoon (or more if you like) of Dijon mustard. Add salt and pepper to taste. Marinate no longer than 30 minutes. Then broil or grill to your liking.
Salmon in red wine does not sound good. Red wine vinegar, which is something completely different, with the other ingredients sounds good. It should be fine to marinate for an hour, but not much longer or it will start to cook and break down in the marinade.