Japanese touch to salmon – yummy!!! I’m a big admirer of Japanese cuisine!!! I’m a huge fan of sushi and all other dishes that these people have invented and created. Everything they do is superb but yet so simple … just a few ingredients, a lot of fresh vegetables, that’s it … for me, it is perfect! Isn’t it? I have never met someone who does not like Japanese and Chinese kitchen! Anyone?
There sauces always play the main role. Depending on them the dish takes one or another direction. Combine whichever one you like: soya, oyster, sweet-sour, fish sauce, teriyaki and the meal will be exquisite! Even plain rice becomes incredibly tasty and interesting just buy adding some of these sauces!
I love salmon, I really do but I have to admit that I doubted that it tastes good in Japanese way. For me the salmon is great just pure as it is. No need to add something to intensify its original taste. But, as I tried this recipe, it became one of my favorite!
Sweet teriyaki adds a special pump to salmon. Also, crunchy and aromatic, anise-like taste of fennel fits so well with it!!! The combination is excellent!
Ingredients:
Salmon filet cut in bigger cubes (see photo)
1 medium size red onion, sliced
½ of fennel, medium size – use bulb and leaves
Celery leaves, chopped
2 garlic cloves
For the sauce:
3 tbsp soya sauce
3 tbsp fish sauce
1 tbsp mirin (or white wine with ½ tsp brown sugar)
1 tbsp brown sugar
1 tsp rice vinegar
2 tsp water
½ tsp ground ginger
Pinch of fresh ground pepper
Take salmon out of the fridge and let it stand for 30 minutes before preparation process. Cut the fish in cubes and sprinkle with some virgin olive oil.
Heat the frying pan to high temperature. Place salmon cubes and fry them very fast, just a minute or two. Take them out and keep them on a warm place, wrapped in aluminum foil. The best is to preheat the oven on 80C – 100C and keep them there until the vegetable is ready.
In the same pan put onions and garlic, fry for 2 minutes. Then add fennel. Sauté onions and fennel for 10 minutes.
Mix all ingredients for the sauce. Pour the liquid in the pan with fennel and cook everything for 5 minutes. Add salmon and let it soak a bit of sauce, for few minutes only. Mix carefully not to break the salmon cubes since fish will be very tender. Add chopped celery or coriander leaves.
Steam cook rice and serve it as a side dish.
Very very tasteful!!! I love to drink Cabernet with this sweet fish taste.
chefina 