This is a classic example of how some staples of Asian cooking like soy sauce and ginger team up to create a sensational salmon dish. It is everyday cooking in my kitchen. I am sure many of us can relate, that preparing everyday meals does not always involve religiously following a recipe. But it does involve what we feel like eating and what we have on hand, in our pantry and in our refrigerators. And we heavily rely on our instincts when we throw ingredients together to prepare a meal. Honestly, there is no recipe for this salmon and I am having a hard time writing one. I have instinctively cooked salmon this way for so long that it feels funny to write it down. I have to say this salmon is very versatile too; it can be eaten over steamed rice, with noodles or with a salad. Eat with what you may, but at least try cooking it my way and you won’t regret it.
| Ingredients | |
|---|---|
 | 5 center cut salmon fillets |
| 1/2 cup mirin |
| ¼ cup soy sauce |
| ¼ cup sake |
| 2 tablespoon rice vinegar |
| 2 tablespoon peanut oil |
| ¼ cup brown sugar |
| 2 thai chilli peppers, minced |
| 1 tablespoon freshly grated ginger |
| ¼ cup chopped scallions |
| Instructions | |
|---|---|
| Marinate the fish with all the ingredients for 30 minutes |
| Heat a non-stick pan large enough to fit 5 salmon fillets |
| Take out the salmon fillets from the marinade and place them on the hot pan one by one. You should hear them sizzle |
| Flip the fish after about 3 minutes |
| Cook for another 3 minutes |
| Then add the marinade to the pan |
| Turn down the heat and let the fish cook in the marinade for an additional 5 minutes or until it is done |
| The marinade should start bubbling and get to a consistency where it looks like a thick sauce |
| Garnish with the chopped scallions |
Serve warm over a bed of rice or a side salad. It’s delicious either way, but jasmine rice tastes delicious with that sauce. And of course fish and rice combo is an old favorite.
Inspiration: Light meals
