CHINESE-STYLE FLAVORFUL SALMON

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Chinese-Style Flavorful Salmon image

DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

Provided by Dr. Jenny

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets, with skin
fresh cilantro, for garnish
1/4 cup flour
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil
2 sprigs green onions, finely chopped
1 inch fresh ginger, finely minced
1 garlic clove, finely minced

Steps:

  • In a bowl, mix all the sauce ingredients.
  • Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
  • Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
  • Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
  • Serve, garnishing with cilantro.

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