Prep 5 mins
Cook 15 mins
DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.
- 4 salmon fillets, with skin
- fresh cilantro, for garnish
- 1⁄4 cup flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons rice vinegar
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons sesame oil
- 2 sprigs green onions, finely chopped
- 1 inch fresh ginger, finely minced
- 1 garlic clove, finely minced
- In a bowl, mix all the sauce ingredients.
- Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
- Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
- Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
- Serve, garnishing with cilantro.
Excellent ! I made the recipe as directed using 1/2 pound of salmon for the 2 of us. The sauce was great.
Sooo good! I left this whole and lightly sprayed the pan with Pam and sautéed the salmon. I liked the crispy coating the flour made. I 1/2 the salmon amount, but the full sauce amount so it wouldn't cook away. Will make this easy recipe again! Made for Spring PAC 2013.
This was delicious! The best salmon I have had in a long time! Thanks!