Chinese-Style Flavorful Salmon

Submitted by Dr. Jenny

"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: 20mins
• Ingredients: 12
• 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.

Reviews

[Lorac]

Excellent ! I made the recipe as directed using 1/2 pound of salmon for the 2 of us. The sauce was great.

 

[AZPARZYCH]

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.

 

[applesaucelove]

This was delicious! The best salmon I have had in a long time! Thanks!

 

[yodastail]

easy and very good. I used salmon without skin and it was great.

 

[Vicki in CT]

This was a tasty dish. I liked the way the salmon was slightly crispy (I left whole and without skin) from the flour coating. My one problem was when I added the sauce to the pan it almost completely evaporated in an instant. Maybe my pan was too hot, but I think it was more just the fact that there was such a small amount of sauce. I grated the ginger and garlic on microplane which worked well. Next time will probably add a little siracha sauce for some zip and/or some thai peppers. Served with one of my favorite zaar recipes, Recipe #309257.