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Ingredients:
4 (6-oz) pieces salmon fillet with skin on
2 teaspoons of olive oil
Salmon Marinade:
1/2 cup Mirin (Japanese sweet rice wine)
2 tablespoons Japanese soy sauce
1/4 cup LEE KUM KEE White Vinegar
1 tablespoon Finely grated peeled fresh ginger
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| Sauces:
2 tablespoons of LEE KUM KEE Premium Soy Sauce
1/4 cup Honey
1 tablespoon Fresh lime juice
2 teaspoons Wasabi powder
1 tablespoon Water
Cooking
Instructions:
- Marinate salmon. Stir together Japanese sweet white wine,
Japanese soy sauce, vinegar, and ginger in a shallow dish. Add
fish,
skin sides up, and marinate at room temperature for 10 minutes.
- Make sauces. Boil soy sauce, honey, and lime juice in a small
non
stick saucepan, stirring frequently, until thickened, about 4
minutes.
Set aside.
- Stir together wasabi powder and water in a small bowl and set
aside.
- Cook the fish. Heat the olive oil in a large nonstick pan, place
salmon steaks in, skin-side down to ensure a crispy skin. Pan-fry
for
5 minutes. Then, turn the pieces over and cook for another 2
minutes.
- Test with the point of a toothpick to see whether the salmon
is
done. If you can poke it through, the salmon is done.
- Drizzled sauces on salmon and serve.
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