Sauté Salmon with fragrant sauce
Salmon is a very popular fish with beautiful orange-pink flesh and versatile, oil-rich flavours. It is a sea-going fish, but starts its life in fresh water. Salmon is now mostly farmed, but you can still get wild Pacific salmon which are more abundant and sustainable in the wild than their Atlantic cousins.
This is a simple Japanese style salmon recipe. The lemon juice and ginger compliment the oiliness of salmon and enhance its natural flavour.
Sauté Salmon with Fragrant Sauce
2 portions Regal salmon (about 120-150g each)
Rice bran oil
For the fragrant sauce
1 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
1 Tablespoon water
1 Teaspoon sugar
½ teaspoon freshly grated ginger
3 Tablespoons chopped spring onion
½ small fresh red chilli seeds removed and finely chopped (or dried chilli flakes)
1. Cut salmon into 3 bite size pieces.
2. Mix together all the ingredients for the fragrant sauce.
3. Dust salmon pieces evenly with plain flour.
4. Heat the oil in a frying pan on high heat and sauté salmon. When one side is golden, turn over.
5. When both sides are golden, put a lid on and turn heat to low and continue cooking for 2-3 minutes until the fish is done. Fish should be crisp outside and juicy inside. Do not overcook.
6. Arrange salmon pieces attractively and pour over the fragrant sauce. Serve immediately.