Vaguely-Japanese Salmon
Apr. 4th, 2009 08:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomVaguely-Japanese Salmon: a very quick, simple way to fix salmon. It's salty-sweet-spicy in a nice balance, and works very well over rice, and as a leftover.
-salmon fillets, from the thick part of the fillet, sufficient unto the number eating
-mirin
-tamari
-wasabi powder
-brown sugar
-onion powder
-rice vinegar
Whisk two parts mirin, two parts tamari, wasabi powder (to taste), and a little less than one part brown sugar together. Throw in a good shake or two of onion powder, and pour over the salmon fillets. Allow to marinate for at least a few minutes, or overnight if preferred.
Heat a nonstick skillet over high heat; when hot, place the fillets in the skillet. Fry on one side for about two minutes. Turn the fillets and add the marinade to the pan. Cook for another two minutes, being sure to bring the marinade to a boil, or until the fish is cooked through. Remove the fish and add a half part of the rice vinegar. Bring to a boil again, and then drizzle over the fish. Optional: reduce sauce by half, or cheat by using cornstarch to thicken.
Goes very nicely over rice.
Adapted from Nigella Lawson. I find that the mirin and the brown sugar tend to be very, um, synergistic together, and prefer to pull back on the brown sugar. The wasabi powder adds a nice kick, depending on how much you use; if you're spice-sensitive, it can certainly be omitted.
-salmon fillets, from the thick part of the fillet, sufficient unto the number eating
-mirin
-tamari
-wasabi powder
-brown sugar
-onion powder
-rice vinegar
Whisk two parts mirin, two parts tamari, wasabi powder (to taste), and a little less than one part brown sugar together. Throw in a good shake or two of onion powder, and pour over the salmon fillets. Allow to marinate for at least a few minutes, or overnight if preferred.
Heat a nonstick skillet over high heat; when hot, place the fillets in the skillet. Fry on one side for about two minutes. Turn the fillets and add the marinade to the pan. Cook for another two minutes, being sure to bring the marinade to a boil, or until the fish is cooked through. Remove the fish and add a half part of the rice vinegar. Bring to a boil again, and then drizzle over the fish. Optional: reduce sauce by half, or cheat by using cornstarch to thicken.
Goes very nicely over rice.
Adapted from Nigella Lawson. I find that the mirin and the brown sugar tend to be very, um, synergistic together, and prefer to pull back on the brown sugar. The wasabi powder adds a nice kick, depending on how much you use; if you're spice-sensitive, it can certainly be omitted.