1/2 Photos of Stream Skillet Salmon With Mirin - Longmeadow Farm
Andi of Longmeadow Farm's Note:
This recipe is adapted from Jacques Pepin and we love it. In the winter, if the wood stove is cranked all the way, I will put my cast iron skillet on our wood stove top, get hot, and sizzle the salmon right in the hot skillet. This recipe is still possible if you don't have a wood stove. A nice non stick skillet and a stove will suffice. A real nice tasting salmon with the lemon dressing drizzled on top.....well, it makes Dennis and my Dad real happy to come home from a long winter day.
My Private Note
Units: US | Metric
- 1 tablespoon rice vinegar (or mirin)
- 3/4 tablespoon soy sauce
- 1 teaspoon brown sugar (or Splenda brown)
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon olive oil
- 2 salmon steaks (about 3/4 inch thick)
- 1Combine all ingredients of marinade in a ziploc bag. Add salmon steaks, seal bag, and put in refrigerator for at least 1 hour.
- 2Make the dressing, whisk together all ingredients adding olive oil in a stream at end and whisk throughly.
- 3Heat large non stick skillet until hot, hot, hot.
- 4Remove steaks from bag, throw away bag.
- 5Arrange steaks in skillet and now cook over medium to high heat for approximately 2 minutes.
- 6Turn over when salmon has browned nicely and turn over and cook for 2 minutes more.
- 7Serve the salmon steaks on a warmed plate with the juicy lemon dressing.
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Nutritional Facts for Stream Skillet Salmon With Mirin - Longmeadow Farm
Serving Size: 1 (141 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 372.5
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 5.1 g
- Cholesterol 55.0 mg
- Sodium 659.2 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.3 g
- Sugars 5.4 g
- Protein 21.5 g