Salmon, Slow-roasted Red Wine Lacquered Fillet

Put oven rack in middle position and preheat oven to 225. Finely grate ginger on small holes of a box greater into a fine-mesh sieve, then set sieve over a bowl and press to extract 2 tsp juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in 3-3.5 qt heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally until syrupy and reduced to about 1 c. 45-55 min. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 min. Stir in lime juice. Reserve 1/2 c glaze in small bowl for brushing after roasting. Line a 17 x 12 inch heavy shallow baking pan w foil and coat foil w 1 T oil. Arrange salmon, skin side down, diagonally in pan, then spoon about 2 T glaze over salmon, spreading evenly w back of spoon. Roast 15 min. Remove from oven and glaze again (use a clean spoon each time), then roast 10 min more. Repeat glazing and continue to roast until fish is just cooked through, 10-20 min more (35-45 min total), check frequently after 35 min. Transfer w two wide metal spatulas to a platter, then coat w a final layer of reserved glaze (2T). Serve remaining glaze on side.

Ginger 1 four inch piece peeled fresh
Soy Sauce 1 c
Wine, Red 2 c
Wine, Mirin 1.3 c–Japanese sweet rice wine
Brown Sugar 0.25 c packed dark
Lime Juice 2 tsp fresh
Olive Oil 1 T
Fish, Salmon 4.5 “lb fillet, 1.5” thick