I'll have to ask Tom for the exact recipe from "Good Food of Szechuan," but here's how I make it:
2 - 8 oz salmon filets
2 Tbs butter
In a small bowl, mix and set aside:
2 Tbs soy sauce
2 Tbs rice wine vinegar
2 Tbs mirin
2 Tbs sugar
Chop 4-6 stalks of green onions into 1/4 inch slices from white bulb to green tips.
Melt one Tbs butter over medium high heat to coat bottom of the pan. Place filets skin side down. Cover and cook 4 minutes - start checking every 2 minutes. About 6 minutes in, add the other Tbs of butter and flip filets. Don't overcook - the fish will continue to cook when you take out of the pan to finish the sauce, so remove as soon as it's close to done (almost all the raw is gone in the middle - you might have to poke a knife in the fish to tell). Set the filets aside on a warm plate and use the pan lid to cover them.
Into the pan, add the sauce. Raise the heat slowly, bringing the sauce to a boil and reduce it. It reduces quickly (1-2 minutes over high heat), so don't go far. For the last 30 seconds, add the green onion.
In those 30 seconds, plate the fish. Pour the onion sauce piping hot over the fish, and serve immediately with rice (I prefer white, but I've had other types of rice with it, and it's fine). I also like to serve/plate it with asparagus.
This is a really easy dish to make for company: you can prep much of it, so it doesn't take a lot of time away from hosting company, it's super tasty, and looks good. If you can serve it sizzling hot from stove to table, people ooh.
Subscribe to:
Post Comments (Atom)
The "Salmon and Green Onions" recipe posted here is a Japanese recipe (really called "Pan-Broiled Salmon"), unusual in that it uses butter in the sauce. It is from the classic "Japanese Cooking: A Simple Art, which was out of print for a long time, but is back now. Joan and I have constantly argued over the proportions of the sauce: I have the printed recipe in front of me, and the correct proportions are 1 TB soy sauce, 2 TB mirin and 2 TB rice vinegar. The original recipe calls for quartered lemons as a garnish. And while it's very un-Japanese, I like to serve this with wild rice, which stands up to the strong flavors and goes really well with the salmon. The author, Shiquo Tsuji, recommends a side dish of spinach or cooked daikon.
ReplyDeleteArgued? I just don't have the book to refer to so I've always just memorized it as equal parts of all 3 sauces, and it's worked ok for me. But I defer to the original. Did I get the sugar right?
ReplyDelete