SWEET SHOYU SALMON
FEEDS 2 PEOPLE
A sweet gingery glazed Salmon with white rice and a side of steamed veggies make perfectly balanced meal.
EST. COOK TIME 30 MINUTES
WHAT'S INSIDE:
1 Inch Ginger Grated
Salmon Fillet
Green Onion
1/4 White Onion Julienne
2 Cloves of Garlic Grated
1/4 Cup Low Sodium Shoyu (Soy Sauce)
1 TBSP Sesame Oil
1 TBSP Brown Sugar
1 TSP Black Pepper
1 TBSP Brown Sugar
1/2 TSP Msg
1 TBSP Potato Starch
Salt to Taste
SPICES
1/4 Cup Cooking Sake
HOW TO MAKE IT:
1. Start by chopping your choice of veggies. I typically stick to onions and broccoli, but you can use whatever you want. Then take Salmon filets and lightly coat them with 1 TBSP of potato starch on each side.
2. In a hot pan, add in some oil and cook the salmon skin side down, flipping once it becomes crispy or unsticks from the oiled pan.
3.In another hot pan cook your choice of veggies with salt and black pepper to taste. Remove the partially cooked salmon and lower the heat to low-medium.
4. Add 1 TBSP of butter until it begins to melt, then grate ginger and garlic. Once that browns, add in the shoyu, sesame oil, sake, and brown sugar.
5. Once the glaze begins to simmer, add in some black pepper. Then place your salmon filets back into the pan cooking on low-medium heat until the sauce thickens.
6. Serve with rice. Garnish with green onion and sesame seeds.
