| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Niger |
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Boned salmon fillet with skin, or salmon steaks, about 3/4" thick |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sake or dry sherry |
| 1 |
tb |
Mirin |
| 1 |
ts |
Fresh ginger juice |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Mirin |
| 1 |
tb |
Sugar |
|
|
Sansho powder |
|
|
Green bell pepper strips; for garnish |
|
|
Lemon slices; for garnish |
INSTRUCTIONS
MARINADE
If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together
marinade ingredients in a bowl or shallow dish, add the salmon, cover,
refrigerate and marinate for 20 minutes.
Heat the oil in a frying pan. Remove the salmon from the marinade, shaking
off excess liquid and reserving leftover marinade. Place skin side down in
hot oil. Move fish around constantly to keep from sticking. When browned on
one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8
minutes. Remove the salmon from the pan, and drain on paper towels.
Pour reserved marinade into pan, add the mirin and sugar, and bring to a
boil. Add salmon again. Cook until marinade is almost cooked away. Remove
salmon from pan, sprinkle with powdered sansho. Slice diagonally and
garnish with green peppers sauteed in the pan, and lemon slices.
Yield: 4 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved
TAMALES WORLD TOUR SHOW #WT1A04
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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