Monday, June 25, 2007

Teriyaki Salmon

4 alantic salmon bones
1 tbsp oil
1 tbsp minced ginger
4 tbsp mirin
3 tbsp light soy sauce mixed with 1 tbsp sugar
1 tbsp grated daikon/ raddish
1 tbsp thinly sliced spring onions

1. Add oil to heated pan. Wait for oil to heat up before adding ginger. Stir fry quickly til it's light brown.
2. Add salmon to pan. (temperature should be quite high and there'll be some lovely sizzling). Fry for abt 1-2 minutes and flip.
3. Drizzle mirin over the salmon. (more sizzling and smoke!)
4. Wait for mirin to reduce before adding the soy sauce-sugar mixture.
5. Cook for another 2-5 minutes, depending on the thickness of the fish.
6. Serve with raddish and spring onions.

Yet another ingredient which i had to frantically find, or in this case, improvise a recipe for!!! I saw bags of salmon bones going for 5 bucks at central market and thought that they were greal deals...i remember having a very flavourful salmon head shabu shabu a few years ago and thought that i could use the bones to cook stock...however, internet research advised against using salmon bones for stock as salmon is a fatty fish and the stock will be too fishy.....then i posted a question on makansutra and received a couple of was to cook the stock with spring onions and mirin to lessen the fish smell...i tried that..and the stock turned out a little sour (perhaps it was the white wine i used???)...and then i thought that i could cook the salmon in a similar fashion as unagi...and i am elated to report: it works!!! Very very well!!!

By the way, i got the bag of salmon bones at the fish shop near Baker's delight... and there were around 14 fish's really a good deal, huh??
4 were baked in a salted-mirin and lemon dressing and 4 went into the stock with the flesh reserved for making salmon sweetcorn sushi..the next time, i will just make teriyaki with the lot!

And i also learnt something new today....daikon is the same thing as raddish...what my mom calls 'bai luo bo' (white carrots)..

OH! Please do be careful of the small bones...(speaking from painful experience, the best thing to do when a bone gets caught in your throat is to eat some rice or bread to try to bring the bone down. And go to ER if it's still there!!)


East Meets West Kitchen said...

Looks yummy! I forgot about daikon radish for salmon. Thanks for the tip! :)

ioyces said...

hi V! U r welcome! Thanks for dropping by! A might want to use salmon fillets cos your girls are still quite young..there was a fair bit of small bones....the seasoning can also be adapted to beef, chicken and pork. :)

East Meets West Kitchen said...

Duly noted. Thanks ioyces!