Japanese Broiled Salmon with Scallions


Salmon is one of the more forgiving fishes to cook with: it’s relatively firm, so you don’t have to worry about the fillet falling apart as you pan-fry it, and since it is quite fatty, drying out is also less of a problem. Fish is generally best eaten in its purest and freshest state, and who better to get cooking inspiration from than the Japanese? This recipe is incredibly easy, and prep time and cook time is short.

I ended up with a perfectly done fillet, with slightly pink insides and a crispy sear on the outside. It was quite tasty, and would probably go well with a bowl of rice and some miso soup.

Japanese Broiled Salmon with Scallions
Adapted from About.com
Makes 4 servings

Ingredients:

  • 1 lb skinless salmon fillets
  • Kosher salt
  • 1 tbsp sesame oil
  • 2 tbsps vegetable oil (peanut, if possible)
  • 2 tbsps rice vinegar
  • 2 tbsps mirin
  • 1 t sbspoy sauce
  • 3-5 finely chopped scallions

Preparation:

Take the salmon out of the fridge and sprinkle it generously with salt. Set aside for 10 minutes.

Meanwhile, heat a large pan over high heat for 1-2 minutes, then add the oil and let it heat up until almost smoking. It is important that your pan is hot. Once you see the first wisps of smoke, turn the heat down to medium-high.

Pat the salmon dry and sear them in the pan. Do not crowd them, and let them sizzle for a good 2-4 minutes, depending on thickness. If they are sockeye or silver salmon fillets, you will need about 3 minutes per side.

Turn the salmon over and cook for 1-3 minutes on the other side. A typical sockeye fillet will take only about 90 seconds on this side.

Remove the salmon to a warm plate, then take the pan off the heat. Add the soy sauce, mirin and vinegar and start scraping off with a wooden spoon any bits stuck on the bottom of the pan. Return the pan to the heat and bring to a rapid boil.

After a minute or so, turn off the heat and add the green onions. Swirl around to coat, then pour over the salmon fillets — serve with the crispier side of the fish facing up.

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