The Salmon is classified as an oily fish which is high in protein, omega 3 fatty acids and vitamin D. Too much of it may cause cholesterol. Usually you can’t eat salmon in quantities, because in the middle of your feast, your stomach will suddenly just tell you you had enough. There are thousands of ways to prepare a good salmon dish, be it a smoked, raw (as sashimi), in pasta, baked or pan seared salmon.
I discovered this dish the other day, tired of the usual recipes I have been making and it tingled out my taste buds. It’s easy to make and awesomely delicious. I was surprised that the japanese cuisine is easy to prepare at home. Once you get the basics right, you can venture out to discover more recipes. Here’s how I did my salmon
Ingredients for 2
- Salmon filet 400g
- Sea salt
- 2 tbsp oil for searing
- 1/4 cup sake or alternatively dry sherry
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1 tbsp ginger, finely chopped or grated
- 1 tbsp rice vingear
- 1 tsp corn starch (dissolved) – optional!
- Put all the ingredients of the sweet glaze in a bowl and stir until the sugar has dissolved
- Marinate the salmon for a few minutes on each side
- Heat the oil in your pan. Pan sear the Salmon for about 3 minutes on each side until it is nicely brown. Be careful not to burn. If the Salmon is thick, you may continue cooking it in a preheated oven for another 8-10 minutes. Add some of the remaining sweet glaze over it so that it does not get too dry.
- In the mean time, boil the sweet glaze for 5 minutes or until the sauces has thickened. you can optionally add a little dissolved cornstarch in the sauce to quicken the process, but leaving the sugar solution to thicken naturally takes a little longer. Cool
- Garnish the Salmon with the glaze and serve hot.
- Goes well with white rice and a japanese salad