Chinese-Style Flavorful Salmon

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  salmon fillets, with skin
•  fresh cilantro, for garnish
• 1⁄4 cup flour
• 1  teaspoon salt
• 2  tablespoons  vegetable oil

• Sauce

• 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

Directions

1. In a bowl, mix all the sauce ingredients.
2. 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.
3. 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.
4. Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
5. Serve, garnishing with cilantro.