Salmon Nanbanzuke
A light healthy Japanese dish with pan-fried salmon instead of deep-frying version and tangy-sweet marinade, full of umami and refreshing.
Ingredients
- 2 salmon fillets (200-250g)
- 40 g onion
- 40 g green pepper
- 40 g carrot
- a pinch of salt and pepper
- flour or cronflour as needed
For the marinade:
- 150 ml soup stock (dashi)
- 100 ml vinegar
- 1.5 tbsp soy sauce
- 1.5 tbsp sake
- 1.5 tbsp sugar
- 1 tbsp mirin
- 2/3 tsp salt
Instructions
- Put all the marinade ingredients into a saucepan over a medium-high heat. Once it comes to a boil, turn off the heat. Let it cool in the pan, then transfer it to a container.
- Julienne the onion, green pepper and carrot about 1.5 inches long.
- Peel off the skin from the salmon fillets.
- Cut each skinless salmon fillet into about three pieces and lightly season both sides with salt and pepper.
- Heat 1 tsp of oil in a frying pan over a medium heat. Start by stir-frying the carrots and onions, which take longer to cook. Then add the peppers. Once the vegetables are cooked through, lightly season with salt and pepper, and add them to the prepared marinade.
- Lightly coat the salmon pieces with flour, then shake off any excess.
- Heat 2 tsp of olive oil in a frying pan over a medium heat. Add the salmon pieces and cook on both sides until golden and slightly crispy. Once cooked through, immediately transfer them to the marinade.
- Serve chilled or at room temperature.
