Fried Marinated Salmon (Seasoned with REGULAR SOY SAUCE)
Busy people will love this recipe — its quick to make, and you only need a frying pan to cook. "REGULAR SOY SAUCE" brings out elegant taste and vivid color to the tender salmon.
PREPARATION
- Combine "REGULAR SOY SAUCE", “sake” (rice cooking wine), and “mirin” (sweet rice cooking wine). Marinate salmon in the mixture for at least 15 minutes.
- Chop Chinese cabbage and leek into easy-to-eat size. Julienne the skin of “yuzu” (citron) (you can also slice the “yuzu” in rounds).
- Place the salmon in a frying pan, and put Chinese cabbage, leek, and “yuzu” on top. Pour 2 tablespoons of the marinade in the pan, cover the pan with a lid, and steam-fry for 10 minutes over medium heat.
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 186 Calories |
| Sodium (1 serving) | 2.6 g |
Ingredients
4 leaves Chinese cabbage
1 stalk Leek
4 slices Salmon
4 tablespoons REGULAR SOY SAUCE
2 tablespoons "Sake" (rice cooking wine)
2 tablespoons "Mirin" (sweet rice cooking wine)
PREPARATION
- Combine "REGULAR SOY SAUCE", “sake” (rice cooking wine), and “mirin” (sweet rice cooking wine). Marinate salmon in the mixture for at least 15 minutes.
- Chop Chinese cabbage and leek into easy-to-eat size. Julienne the skin of “yuzu” (citron) (you can also slice the “yuzu” in rounds).
- Place the salmon in a frying pan, and put Chinese cabbage, leek, and “yuzu” on top. Pour 2 tablespoons of the marinade in the pan, cover the pan with a lid, and steam-fry for 10 minutes over medium heat.
