Category Archives: salmon

salmon with Japanese citrus soy glaze

cooking time: 10 minutes.

3 tbsp soy sauce
120 ml sake or sherry
2 tbsp mirin
2 tbsp lemon juice
4 tsp caster sugar
80 grs butter
1 inch of finely grated ginger stem
black sesame seeds to garnish

4 Salmon fillets

Fry the salmon with a mixture of groundnut oil and sesame oil. Remove from the pan, discard fat. Add all the ingredients for the glaze, bring to the boil and cook for 4-5 minutes, until glazy.
Serve with rice, garnish with black sesame seeds.
This might go well with chicken fillets as well.
Adapted from: Yoshuku, Jane Lawson

salmon chips

Never throw away that piece of raw salmon skin again!

Instead take it, coat both sides with vegetable oil and sprinkle liberally with salt flakes. Put under a hot grill, scale-side facing up. Watch carefully, remove when crispy and break into bits. Eat immediately.
From: Brownie

fried salmon (sake nanban-yaki)

4 salmon steaks
rough salt
oil
2 tb butter
2 tb rice vinegar
2 tb mirin
1 tb dark soy sauce
1 cup finely chopped spring onion
1 lemon, quartered

Salt the salmon: sprinkle salt generously on a cutting board, place fillets skin side down, sprinkle more onto the fish, wait 40 – 60 minutes. Wash carefully and pat dry.

Heat a little oil over high heat and fry salmon on both sides for a few minutes (this will make a lot of smoke). Discard oil, add butter and allow to coat the salmon, remove salmon. Add the liquids to the pan and de-glaze for a minute, add spring onion. Spoon mixture over the salmon and serve with lemon wedges.

Source: ‘Japanese Cooking, a simple art’

sarah’s laksa (serves 4?)

2 small red chillis
4 cloves garlic, peeled
1 tsp coriander seeds, roasted and ground
1/2 c fresh coriander leaves + roots
a thumb of fresh ginger or galangal, peeled
50 ml sesame oil
300 g salmon cut into chunks
juice of 1 lime
300 g prawns
800 ml fish stock
1.2 l coconut milk
50 ml fish sauce
200 g rice vermicelli noodles, soak 15 mins in warm water, 15 mins in boiling water, drain well
fresh mint leaves
3 spring onions, sliced
1 carrot, thinly sliced
lime cheeks

Blend first 6 ingredients in food processor to a coarse paste. Combine salmon and lime juice. Fry paste in a large saucepan until the flavours rise, add stock, coconut milk and fish sauce and simmer until tasty. Add salmon, prawns and noodles and serve straight away garnished with remaining ingredients.

Key to this is perfectly cooked noodles, warm when they are slipped into the soup. The noodles can be made ahead of time, but you need to arrest their cooking in cold water.

This is rich. ?Try less c milk, more stock?

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