I’ve tried this recipe and it was pretty good. Not sure why I didn’t post it up here. This is from hungrygowhere.com.
- 200 g long grain white rice
- 1 small knob of butter
- 200 g skinless salmon fillet
- 4 tablespoons undiluted campbell’s condensed cream of mushroom
- 2 tablespoons Japanese mayonnaise
- 200 g mozzarella cheese
- 10 pencil-thin asparagus
- Cherry tomatoes
- Sea salt
- black pepper
Set aside some thinly sliced salmon for garnishing the baked rice later.
Heat saucepan and melt butter. Pan-fry the salmon fillet till just cooked (about 3 minutes each side depending on the thickness of the salmon fillet).
Add cooked salmon fillet to the cooked rice and use your spatula to mash the salmon to break it into flakes. Mix till the rice and salmon are thoroughly combined. Season the rice with sea salt and black pepper.
Dish the salmon rice mixture into oven-safe baking dishes until about ¾ the height of the dish.
Spread mushroom soup sauce and Japanese mayonnaise on top of the rice using the back of a spoon. Top with a layer of shredded mozzarella cheese.
Garnish the rice by topping thin slices of uncooked salmon prepared in step 1, asparagus and cherry tomato slices.
Baked in a pre-heated oven at 200°C for about 20 minutes, or until all the cheese has melted and is slightly browned. Garnish with parsley.
I love to eat salmon and I normally just toast a steak or fillet with salt and pepper. Today, I wanted to do a Japanese food night for my girl, and found this awesome recipe from just one cookbook. And then I went to look at her fabulous recipe page and found so many more treasures that I’m contemplating buying her ebook now. I tried the recipe and it turned out perfect! Here’s the recipe, need to keep it for future use.
2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
Freshly ground black pepper
1 Tbsp. flour (* see the note below for why using flour)
½ Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. sake (or dry sherry: I substituted all sake with Hua Diao Jiu)
1 Tbsp. sake (or dry sherry)
1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
1 Tbsp. sugar
2 Tbsp. soy sauce
1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
2. Sprinkle 1/2 Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Remove the salmon to a plate.
6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately. Notes * By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.
All smiles from Japanese dinner night!
This recipe was given to me by a friend. Sauce is for 750 gm of salmon!
1 zest of lemon
1 zest of lime
Juice of 1 lemon
Juice of 1 lime
1 chilli chopped fine
Bunch of coriander chopped fine
3tbsp sesame oil
6 tbsp olive oil
2tbsp soya sauce
1tsp sugar (or more according to taste)
Just mix everything together then finish with a grind of pepper, a dash of salt.
Drizzle over salmon right before serving!