Japanese glazed Salmon

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Japanese glazed salmonThe 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

 

Japanese glazed salmon

Apart from living some of her dreams on a tight schedule, Chris blogs and designs. Originating from the land of the assam laksa, she is now home-based in southern Germany. Authentic asian cooking challenges her to bring fond foodie memories of home in her kitchen.

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