Marinade for Salmon, Shrimp, or Chicken by Fratelli Perata consortium chefs
were fortunate to be gifted a very excellent piece of salmon and a
little container of Sioux-z-Wow marinade. As instructed, I put the
salmon very briefly (10 minutes) in the marinade, and then grilled it
on a cedar plank. Not only was the salmon excellent, but the marinade
actually enhanced the salmon, instead of ruining it as I had feared.
You can obtain this marinade on-line, or from Bob and Jason at
Alexander’s Fine Meats, or whip up a rustic version. I congratulate
Sioux-z-wow for making such a great product.
We paired this with our Charbono. It is perfect: can’t say much more than that.
4 tsp water
4 tsp brown sugar
4 tsp minced garlic
4 tsp white wine vinegar
2 tsp oyster sauce, found in the Asian section of the grocery store. In Paso, there were 2 choices
2 tsp red chile flakes
8 fresh chive snippings, about 4 inches in length, then snip very small, approximately 1/4 inch
Dissolve sugar in water, add rest of ingredients. Mix well, let sit ½ hour. Makes about 1/4 cup.
This is very hot on its own. The meat will balance some of the heat.
To use, we put salmon in a ziplock bag with the marinade, then turned the meat to imbue each side with the marinade.
Recipe easily doubled, tripled if it doesn’t seem enough. This took care of 2 pounds of salmon.
One of our more daring consortium chefs doesn’t bother with the water.
Just mix all the ingredients together and smear it on the salmon.